TAUNTON we’ll be with you on Saturday! It’s @eatfestivals time again and we’ll be taking the Sharpham show on the road… with cheese to buy for your sunny weekend cheeseboards, chat, tasters, our six delicious Sharpham chutneys and our cracking sourdough crackers! Pop by and say hi! . . . #foodfestival #eatfestival #taunton #somerset #cheese #britishcheese #cheeseboards #weekendcheese

💯 Our Sharpham team of six are taking on 100 Miles in May | The Julie Conway Memorial Challenge for @hospiscaredevon. We’ll be hiking, cycling, running, swimming and more to reach at least 100 miles each this month… to boost our fitness and mental wellbeing AND hopefully raise much needed funds for Sharpham’s chosen charity Hospiscare. Meet our first two team members… 🚴🏻‍♂️ Head Cheesemaker Pete, who is regularly cycling the 30 hilly miles home to Exeter from our dairy near Totnes. 🥾 Kate is walking 10k daily, plus spinning and swimming! Meet the rest of the team soon. If you’d like to support us and Hospiscare with a small donation please visit the link in our bio. Thank you!

Greg is not only the owner of Sharpham Dairy, he also chairs @fooddrinkdevon which supports the county’s independent food and drink sector. Food Drink Devon and The University of Exeter have joined forces to create Gather, Devon’s first food and drink summit. The south west’s food and drink community will come together on 11th June for an unmissable day of insights, innovation, and inspiration. Whether you’re a producer, retailer, chef, entrepreneur, or other industry professional, Gather is your opportunity to gain the knowledge, connections and strategies needed to grow and future-proof your business. If you’re in the sector, get your ticket now! Just £59 (with an extra £10 off for Food Drink Devon members) and includes lunch. See the link in the @fooddrinkdevon bio.

A big THANK YOU to everyone who visited the Sharpham stands at @tobygardenfest and @salcombecrabfest over the last few days. We had a fantastic time at both events, sharing our cheeses and chatting to hundreds of customers old and new! Did you have Sharpham on your Bank Holiday weekend cheeseboard? What did you think? Let us know! We had some lovely feedback from Katie, who said: “I have just done a plate with a selection of cheeses and sourdough crackers that I bought yesterday at Powderham! OMG absolutely delicious 🤤 THEEE nicest cheeses I’ve tried! Almost eaten the entire blocks in one sitting!! Cheese and chive on a cracker with a drizzle of honey is my newest favourite thing!!” Thanks Katie! 😊

🌺 Toby’s Garden Festival at Powderham Castle! 2 & 3 May. ☀️ We’re here. With sunshine, cheese, chat and merch! 👕 Greg and Nicky will not only be serving you some of the very best artisan cheese from Devon, but also modelling our ‘Curd is the Word’ T-Shirts. AND if you buy one of our fabulous, ethically made tote bags for £20, we’ll donate £5 to @hospiscaredevon. Find us in the castle courtyard with lots of Devon food and drink producers ready and waiting to share their tasters and stories. ⏰ Greg will be speaking in the Food Drink Devon Pavilion at 2.30pm.

A Bank Holiday calls for a sunshine-filled cheeseboard! Find your favourites (and discover a few new ones) at your local cheese counter and build yourself a board worthy of the weekend. Try a rich and oozy Elmhirst, or the tangy taste of the sea in our seaweed flavoured Rustic – there’s a Sharpham cheese for everyone. Support your local cheesemonger or deli, eat deliciously. Happy Bank Holiday, cheese lovers! . . #sharphamcheese #cheeseboard #bankholidayweekend #supportlocal #cheesemonger #devon #britishcheese

💯 May 1st has arrived, and with it our next challenge for the amazing local charity @hospiscaredevon! 6️⃣ Our team of SIX (that’s over half our staff) will be getting ‘extra’ active this month. We’ll be running 🏃‍♀️cycling 🚴🏻 swimming 🏊🏻‍♀️ spinning 😵‍💫 hiking 🥾 walking🚶🏼‍♀️paddle boarding 🏄‍♂️ and any other activity we can think of to power through at least 100 miles each by the end of May! 👏🏼 If you’d like to help Nicky, Greg, Andrea, Kate, Peter and Jane to support the incredible work that Hospiscare does in Devon, you can find our Just Giving link in our bio. Thank you x

☀️BIG sunny, cheesy weekend incoming! Here’s where you’ll find Greg and the Sharpham team with cheese, chutney and chat! 🌺 On Friday 2nd and Saturday 3rd May we’ll be at Toby’s Garden Fest at the beautiful Powderham Castle. Always a favourite in our show calendar, we’ll be back in the castle courtyard with lots of foodie friends! 🦀 On Sunday 4th May we’ll be at Salcombe Crabfest for the very first time! . . Check out @tobygardenfest and @salcombecrabfest for info and make the most of the weather!

Ever wondered why we turn our brie after we’ve ladled the curds into the moulds? It’s all about evenness… flipping helps the curds settle smoothly, drain off the remaining whey, and shape up into that lovely round we all know and love. No one wants a lopsided brie! It also helps to ensure a rich, creamy and even texture throughout, which is why we continue to turn the cheese once they head into the maturing room. Watch Claudia’s expert cheese turning. . . #sharphamcheese #brielovers #cheesemaking #devoncheese #sharpham #cheesemaker #cheese #brie

Making Mini Elmhirst | A labour of love. Sharpham Elmhirst is made from our Jersey cow’s milk with extra double cream added for good measure, creating a luxurious soft mold-ripened cheese. Tasting notes: Clean and fresh notes on the palette when young; rich buttery and gooey when ripe. We hand make Elmhirst in two sizes, the 660g and the 190g baby.

EVENTS | Sat 26 & Sun 27 April. You’ll find our Sharpham Cheese stand at two events this coming weekend. Come and taste, chat and buy! 🌿SATURDAY 26th: Bovey Tracey celebrates everything spring-like and traditional with the Green Man Spring Festival. A full day of entertainment from 10.00am with the procession of Morris Dancers, dancing, food and craft stands, street food, and music throughout the day. 🍽️ SUNDAY 27th: Exmouth Gate-to-Plate Food Festival at The Strand from 10am - 4pm, with over 60 local producers, music and entertainment. Organised by @eatfestivals. Hope to see you there!

🏅British Cheese Awards 2025 | Ticklemore Goat awarded GOLD. We’re very proud to say (a little belatedly!) that last month our classic semi-hard, UFO-shaped favourite Ticklemore Goat, was awarded a Gold medal at the esteemed British Cheese Awards 2025. The goats were on form this year with Cremet soft goat picking up Bronze, alongside our cow’s milk classic Rustic, also Bronze. Ticklemore Goat GOLD Cremet Soft Goat BRONZE Rustic BRONZE . . @britcheeseaward #britishcheese #goatscheese #goatsmilk #devon #devoncheese #cheese

Did you know we can add a message, logo or names to our handcrafted ash cheeseboards... made by our Head cheesemaker, Peter. We’ve just received some lovely feedback from Kate and Scott who ordered some special boards to give as gifts at their wedding. “We were absolutely over the moon with the personalised cheese boards that Peter created for our wedding. They were stunning - beautifully made, thoughtfully designed, and added such a special touch to our day. The team went above and nothing was too much trouble. “Our family loved them, and they made the perfect keepsake, especially as they were topped with Sharpham Brie too! We can’t thank and recommend these boards and the team at Sharpham Dairy highly enough!“ Visit our website shop to find out more. £25 plain or £30 engraved. Find the link in our bio.

RECIPE! We grated a wedge of Sharpham Rustic Chive & Garlic to experiment with these DELICIOUS and super easy Cheesy Oat and Seed Bars. They are seriously good. Perfect for a mid-morning pick-me-up, a picnic or a tasty nibble at lunchtime. And our flavour-packed Rustic is a perfect addition. ◽️You will need: 100g butter 200g porridge oats 2 carrots, grated 1 tbsp milled flaxseed 1 tbsp chia seeds 150-200g strong cheese, grated. We used our Rustic Chive & Garlic and a little Quickes Cheddar. 3 eggs, beaten. Small bunch of chives, snipped. 50g mixed seeds and extra to sprinkle. We used a mix of pumpkin, sunflower and sesame (and might use more in the mix next time). Pinch of chilli flakes to taste. We’d add more next time! Salt and pepper. ◽️How to make: 🔸Heat oven to 180°. 🔸Melt butter. 🔸Stir all ingredients in one at a time and leave to cool. 🔸Add beaten eggs and stir well. Season generously. 🔸Tip into lined tin approx. 20cm x 20cm. 🔸Press down with the back of a spoon. 🔸Scatter over extra mixed seeds. 🔸Bake for 25-35 mins until golden. 🔸Leave to cool in the tin before cutting into bars. 🔸Keep in an airtight box. We kept them in the fridge but not for long (they disappeared very quickly!) . . #recipe #cheeserecipe #cheesyflapjack #savouryoatbar #devon #sharpham #snackbox #picnicfood #picnicideas

🥳 Finishing touches to our entrance corridor coming soon! This space will feature the names of our 100+ Crowdfunder supporters… but first some paint! We’ve chosen a colour from fellow @bcorporation business @coatpaints. Lots of choice, excellent quality and it’s kind to the planet too! Watch this space for the big reveal..

🌿 Best of Devon cheese… now with wine. Perfect for your Easter table, the Essential Devon Box with Wine | £50 | Order by Tuesday 15th for Easter. Our Essential Devon Box features some of Devon’s finest cheese… and now we’ve introduced a version of the box with a bottle* of Sharpham Estate Selection from @sandridgebarton Wines. Made from 100% Madeleine Angevine grapes, a light and dry white wine that shows aromas of green apple, lemon zest gooseberry, and English meadow. *Restricted to one bottle per order. This nestles beautifully in amongst the rest of the box contents and reduces the risk of breakages in transit.

🌿 Easter cheese and wine Perfect for your Easter table, here’s the Essential Devon collection… now with wine | £50. Last orders for Easter delivery Tuesday 15th April please. Our Essential Devon box is a collaboration between Devon’s finest award-winning cheese-makers and features FIVE artisan cheeses… and now we’re introducing a version of the box which includes a bottle* of Sharpham Estate Selection from @sandridgebarton. What grows together goes together! * Sharpham Brie (300g) * Sharpham Rustic (280g) * Sharpham Ticklemore Goat’s Cheese (280g) * Quicke’s Mature Clothbound Cheddar (200g) * Ticklemore’s Devon Blue (200g) * Original Sourdough Crackers (100g) * Sharpham Estate Selection (75cl) made from 100% Madeleine Angevine grapes, a light and dry white wine that shows aromas of green apple, lemon zest gooseberry, and English meadow. *Restricted to one bottle per order. This nestles beautifully in amongst the rest of the box contents and reduces the risk of breakages in transit.

🧀Greg introduced Sharpham to foodie loving shoppers in the brand new Bayley & Sage in Hampstead at the weekend. 🎉Celebrating the return of Washbourne ewe’s milk cheese to London after a few years absence… and the launch of our mixed cow and goat’s milk Savour into @bayleyandsage. 💛Loving the beautiful new Bayley & Sage store in Hampstead! Thanks for having us! . . #hampstead #bayleyandsagehampstead #sharpham #cheesetasting #sheepsmilkcheese @bayleyandsageabode #londoncheesemongers #londonfoodscene

🚚 Cheese Making Kits are on their way! 😍To all the amazing folk who bought a Cheese Making Kit during our Crowdfunder… get ready, because your kit will be winging its way to you very soon! 📦 Today, Nicky packed up all the essential ingredients and tools you need to make cheesemaking magic. 📸 We can’t wait to see your cheesy masterpieces, so take a photo, share on socials, and tag us. 🥳 We’re as excited as you are – let the cheesemaking fun begin! #sharphamheese #cheesemakingkits #homemadecheese#cheeselovers #crowdfunder #devoncheese #devon #makecheeseathome

💛We love sharing our cheese and chutneys! If you’re at the @greendalefarmshop Spring Tasting Event today (10 April) then swing by Kate’s tasting table, try some handmade South Devon cheese and small batch chutney and tell Kate your favourite!

Our Essential Devon Box is perfect combination of cheeses for an Easter centrepiece. Delicious, fresh, spring cheeses from us here at Sharpham, and from our Devon neighbours @quickescheese and @ticklemore_cheese_dairy. Take a look at how we’ve put this together with lots of fresh green accompaniments! Order an Essential Devon Box from our website… and coming soon… you’ll be able to add in a bottle of @sandridgebarton Estate Selection with our ‘Essential Devon Box with Wine’. We can add one bottle of wine per order as a single bottle nestles beautifully into our delivery boxes and avoids any breakages in transit. Last orders for Easter delivery by end of the day on Tuesday 15th April. Includes Sharpham Rustic, Sharpham Ticklemore Goat, Sharpham Brie, Quickes Mature Clothbound Cheddar, Devon Blue and our original sourdough crackers. . . #eastergifts #ester #eastercheese #easterhamper #eastersunday #cheeseboard #springcheeseboard

It’s Sunday. We’re just £138 off £8000… can we do it today? The very LAST DAY of our Crowdfunder?! 97 wonderful people have supported us over the last month… can we make it 100?! 🚨 At 11am… we’re now at £7982 and 101 supporters! You know the drill. Pop over to our rewards page to see what’s on offer in our list of ‘money can’t usually buy’ rewards. You can choose… £50 gets you a 15% off Forever Discount on Sharpham Cheese. £25 gets you a ‘Curd is the Word’ T-Shirt. £25 gets you a Make at Home cheesemaking kit. £150 lets you come to Sharpham for a day, making cheese, eating lunch and going home with a goody bag! £30 means Afternoon Tea at the dairy. £80 gets you a personalised cheeseboard and all the cheese to go with it! £50 enjoy a Pebblebed Vineyard tour for two. £125 for a fabulous tour of London’s cheese hotspots with an expert guide and lunch (this is SUCH s bargain and will be amazing!) … and there’s more. LAST CHANCE! Link in bio until 11.30pm tonight. Thank you to everyone who has supported us so far.

‘Curd is the Word’ Merch being wrapped ready to go out to our dear Crowdfunder supporters. You know who you are and we thank you! It’s not too late to get your hands on a T-shirt or tote bag, or any of the other great rewards. Our Crowdfunder closes at 11.56pm on Sunday 6 April.

Our own Sharpham Kate, recipe guru, super-keen cook and cat owner has rustled up some cheesy hot cross buns. She’s adapted a Triple Cheese Hot Cross Bun recipe from @bbcfood (there are lots out there) and replaced all the cheese with Rushmore, and added a very finely chopped chilli. The smell, we are reliably informed, is incredible! Rushmore is our half cow and half goat’s milk cheese and brings a cheesy, creamy tang - perfect topped with extra cheese and Sharpham chilli jam. Swipe for bun close ups and bonus cat content!. . #hotcrossbuns #hotcrossbunseason #easter #easteregghunt #cheesehotcrossbuns #cheeserecipes #recipe

⏰ The COUNTDOWN has begun! If you’ve been meaning to nab one of our ‘money can’t usually buy’ rewards, then now is the time! Not long to go to give us that final push over the line! Have a last look at the fantastic rewards on offer before they disappear! Including… 🔸#curdistheword T-shirts and tote bags. 🔸Cheesemaking at home kit. 🔸Afternoon Tea at the dairy. 🔸Lots of special cheese hampers. 🔸Pebblebed Winery Tour for Two. 🔸Personalised handcrafted cheeseboard & cheese. 🔸Day out at Sharpham cheese and @sandridgebarton wine. 🔸Treat your herd ‘Party Pack’. 🔸Cheese Tour of London with expert @stevecheesewine Parker. 🔸Cheesemaking day at Sharpham Dairy. 🔸… and more! 🔗Crowdfunder link in our bio.

🥳 We were over the moon to receive the ‘Flying The Flag’ Award at this afternoon’s Hospiscare 40 Club Awards. The award recognised how we’ve communicated our support for Hospiscare over the year… on social media, at festivals and events, and by trying to weave it into how we do business. We’re super proud to fly the flag for @hospiscaredevon and we look forward to continuing to do so as we enter the 2025/26 Club, our third year as supporters. Watch this space for some brand new ideas! Including three of us taking on the ‘100 Miles in May Challenge’ 😬 Sharpham owner, Nicky said: “This is our favourite trophy of the year! Thanks to everyone who helped us achieve this. You know who you are. Fantastic event in a beautiful venue, with the best cream tea… put together by an amazing team.” 👏🏼 Congratulations to the whole 40 Club on raising an astonishing total of £156,175, and to @raceworld_indoor_karting and @hiltonamesofficial in particular for their incredible fundraising efforts. . . #hospiscare #hospiscaredevon #charitychallenge #hospiscare40club #supporthospiscare @hospiscareevents @hospiscare_biz @hospiscaredevon

#eatBideford | Join Kate and Claudia at Sharpham’s first @eatfestivals of the season | Sat 5th April | 10am - 4pm. 🌿 We’ll have all your favourites, perfect for putting together a spring weekend cheeseboard. 🤹‍♀️ Bideford town centre will be buzzing with 70 artisan food and drink producers, street food, music, strolling entertainment, and circus skills! Hope to see you there! #eatbideford #eatfestivals #bideford #northdevon #bidefordbay #devonlife #lovedevon #bidefordquay #bideforddevon #torridge #bidefordtown #bidefordmarket

NEW Reward | £50 | Pebblebed Winery Tour for Two Snap this up! @pebblebedvineyards wine maker Alex will greet you with a welcome drink of Pebblebed sparkling wine. You will then be guided around the vineyard with explanations of the vine varieties and the challenges and rewards of growing grapes in Devon. Next visit the winery and enjoy a guided tasting of all their delicious sparkling and still wines. The team will have prepared your farmhouse cheese and artisan charcuterie platter to enjoy after the tastings. Huge thanks to our friends at @dartsfarm and @pebblebedvineyards for providing this fantastic reward. 🔗 Crowdfunder rewards link in our bio!

Curd is the word! If you know your nursery rhymes you’ll have heard of ‘curds and whey’, but what are they and why so important? Curds and whey are the ‘solid’ and ‘liquid’ elements of cheesemaking. When we make cheese our rich, creamy milk undergoes a transformation and thickens to form a delicate curd, which is the starting point for all cheeses. Cutting allows the ‘solid’ curd to separate from the ‘liquid’ whey. But HOW we cut and mould the curd is different for each style of cheese. It’s all about texture! For soft cheeses like our creamy Brie, Elmhirst and Cremet we gently cut the curd with knives by hand into large, wobbly pieces. We then carefully ladle these into cheese moulds. This keeps more moisture in, resulting in a soft, luscious texture. For harder cheeses such as our Rustics, Washbourne and Savour we cut the curd with mechanical knives into much smaller pieces. We then pack and squeeze the curds into colander moulds. This releases much more of the liquid whey, making the cheese firmer and drier. And that’s why ‘curd is the word’! With just six days left of our #CurdIsTheWord Crowdfunder there’s still time to bag a brilliant reward and help us raise the funds to finish our dairy! Link in our bio. Offers close on 6 April. You can read much more about the process of cheesemaking on our website. #cheesemaking #cheesemaker #cheese #britishcheese #brie #cuttingthecurd #curdsandwhey

☀️☀️ Sun powered brekkie ☀️☀️ David from @bloomrenewables flicked the switch on our solar and we powered up the grill for some solar powered brie and bacon baps in the sunshine this morning. #solarpower #photovoltaicenergy #solar #sunpower #devon #renewableenergy #renewables #crowdfunder