Sharpham Brie

( C021 )


More Coulommiers style than Brie, this mould-ripened cheese has a unique flavour with a wonderful buttery, creamy texture

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This is an unpasteurised Coulommiers-type Cheese which has been handmade in the Creamery to a Sharpham recipe since 1980. Salt, starter cultures and vegetarian rennet are the only additions to fresh Jersey cow milk. Sharpham is a mould ripened cheese with a unique buttery flavour and creamy texture. This is a real, live, soft cheese and stands on its own or with good bread or biscuits.

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.

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