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Sharpham Dairy Elmhirst

Named after the family that contributed so much to the local area, Elmhirst is pure dairy opulence. Similar to a Vignotte, double cream is added to the Jersey milk making a mould-ripened triple cream cheese that is rich and mousse-like when young (2-3 weeks old), developing into a full-bodied, decadent and gooey experience when ripe (4-6 weeks).
For company, a warm baguette with a glass of Sharpham Dart Valley Reserve, the combination of the Madeleine Angevine and Pinot Gris grapes refreshing your palate between each mouth-watering bite.

Free Delivery on all orders over £150

  • Style
  • Milk Variety
    Jersey cow milk, double cream
  • Vegetarian
  • Unpasterurised?
  • Allergens
  • Ingredients
    Milk, cream, salt, starter cultures, vegetable rennet

Cheese Making

Double cream is added to our Jersey cow milk. The curd is only cut once then hand ladled and left to free drain in the moulds before turning. The cheeses are brined and turned daily for five days and then wrapped at 10 days old. Cheeses are finally sent out to wholesalers when they are 2 - 3 weeks old.