Semi-soft made from pasteurised cows milk.

Burt’s Blue

Manchego style cheese from East Sussex. Mellow with hints of hazelnut and caramel.

Ewe EatMe

Curds and Whey

Officially launched in 2013, Cremet is the most recent addition to Sharpham's range of cheeses. An innovative, soft, mould ripened goats cheese enriched with cows cream, there is nothing else like it produced in the UK. It has a subtle, fresh, creamy flavour and mousse like texture when young, deepening to a rich, full flavour with earthy undertones when mature.

Sharpham Cremet

Sharpham Estate

Tunworth is a traditional Camembert-style cheese handmade by Stacey Hedges and Charlotte Spruce from pasteurized cow's milk. It has a creamy texture and a thin wrinkled rind with rich, sweet, nutty, vegetal and milky flavours. The overall flavour effect is long lasting, mouth-filling and harmonious. It is supplied in a Camembert style wooden box.
Tunworth is an award-winning cheese having been a Supreme Champion at the British Cheese Awards, winner at the Waitrose Small Producer Award and won a gold medal at the World Cheese Awards.

Tunworth

Hampshire Cheeses

La Cave a Fromage, Hove

Made in the heart of the East Sussex Countryside by Arthur Alsop and Nic Walker. Both Cheese Makers are highly skilled Chefs and both have a lifelong passion for cheese and cheese making. They have allowed Cheese Making to completely dominate their lives and have developed some truly unique and distinctive products in a small but modern dairy.

Mayfield is a semi hard wax coated cheese made from full fat pasteurised cow’s milk. It has a creamy sweet nutty flavour, which varies in strength from mild to full dependent on age, and contains naturally developed oval shaped holes in its interior, called eyes. It is aged for 5 – 7 months and is an excellent alternative to continental Alpine cheeses.

Mayfield received a gold medal with 3 Stars at the Great Taste Awards and a gold medal at the 2010 British Cheese Awards and a gold medal at the 2011 World Cheese Awards.

David Deaves

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