Sharpham cheese is made using the buttery milk from the Jersey cows that graze in the meadows of the beautiful Dart Valley. First made in the early 1990’s at Ticklemore Dairy, Sharpham Rustic production moved to the new Sharpham Dairy in 2003 and has become one of the most popular cheeses in the region.
Sharpham Rustic is a semi-hard cheese matured for approximately 6-8 weeks, giving it a light, moist, creamy texture. A thin, natural white rind forms during the maturation process.
The cheese is fully hand produced, using traditional methods, unpasteurised Jersey cow’s milk and vegetarian rennet and is guaranteed GM free.
The cheese is drained for forty eight hours after being shaped into its unique basket mould. The cheese is then tenderly dry salted, by hand. While the cheese matures it is not only regularly hand rubbed to ensure that rind starts thin but also turned periodically to ensure a consistent moisture level and paste texture throughout the cheese.
As the cheese matures it takes on a distinctive nutty matured taste, but maintains its naturally moist texture making it an ideal cheese for any cheeseboard.
