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FOOD
Christmas cheese board side bar cheese choices from Sharpham
Oozy crowd-pleaser
A moist, soft, creamy, surface-ripened cows' milk
cheese, Camembert is made in individual rounds
which makes it perfect for baking. When heated,
Sharpham Camembert becomes yielding, oozing and
perfect for dipping. It is a unique combination of
traditional Normandy methods and singular South
Devon terroir. It's inspired by the much-loved French
classic, but is very much its own cheese.
The talking point cheese
Known as 'the mistake cheese', Sharpham Rushmore
was serendipitously created when their farmer
accidentally poured goat's milk into the same tank
as cow's milk. Determined to avoid waste, the
cheesemakers continued to craft cheese with the
mixed milk to see how it would taste. Rushmore is
rich and creamy with a subtle floral sweetness and a
lingering finish.
A famous cheese
Sharpham's Cremet was awarded the heralded 3-stars
in the Great Taste Awards, putting them in the top 2%
of the largest and most trusted food and drink awards
on the planet. Handcrafted from goat's milk and cow's
double cream, judges said the cheese was 'exquisite'
and 'extraordinary' in blind taste tests. With nothing
else like it produced in the UK, Sharpham's Cremet
has a subtle, fresh and creamy flavour, with a mousse
like texture when young, deepening to a full, rich
flavour with earthy undertones when ripe.
The accompaniment
Sharpham Dairy's Scotch Bonnet Chilli Jam adds a
welcome kick to warming wintery flavours. Perfectly
balanced, it packs a punch with heat and sweetness in
one. It's the perfect accompaniment with Christmas
gammon, cold cuts and the festive cheese board.
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