Sandridge Barton Wines Ltd
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Sharpham Dairy Camembert

A moist, soft, creamy, surface-ripened cow’s milk cheese, it is typically made in individual rounds which makes it perfect for baking. Camembert becomes creamy, oozing and perfect for dipping when heated.

Sharpham Camembert is a unique combination of traditional Normand methods and the singular South Devon terroir. It’s inspired by the French classic, but is very much its own cheese.

Free Delivery on all orders over £150

  • Style
    Semi-Hard
  • Milk Variety
    Jersey Cow
  • Vegetarian
    Yes
  • Unpasterurised?
    Yes
  • Allergens
    Milk
  • Ingredients
    Milk, salt, starter cultures, vegetable rennet

Cheese Making

The cheese curd is hand ladled into moulds and turned three times in the first five hours after moulding. The next morning, the cheeses are taken out of their moulds onto draining racks. After twenty four hours draining, they are brined on racks, then left for seven days to grow their white coat, whilst being turned daily. Once the coat is fully grown, they are wrapped in breathable paper and matured to four weeks of age. On release, the cheeses have a further five weeks of life, gradually ripening from chalky to meltingly soft and gooey.