SHARPHAM BRIE HEART

Sharpham Brie was inspired by Maurice Ash, Sharphams founder. Its more of a Coulommier style cheese; Coulommiers generally offers a thicker, more luscious, and slightly sharper taste profile compared to the milder, creamier, and larger-wheeled Brie, and has been hand-made to Sharphams recipe since 1981.

The beautiful buttercup yellow comes from using fresh cow?s milk from their Jersey herd, which grazes on the luscious Dartmoor pastures. It is a mould-ripened cheese, firm, rich, and creamy when young, softening with mushroomy notes and a chicory finish.

What to drink with Sharpham Brie? Partner with our Furleigh English Sparkling Wine, the high acidity and bubbles cut through the creamy, buttery texture of the cheese, providing a refreshing contrast.
For White Wine drinkers, a crisp, dry white wine with high acidity is ideal, particularly the Sharpham Estate Selection (Madeleine Angevine), which complements the grassiness and creaminess of the cheese. Our Dashwood Sauvignon Blanc or an un-oaked Chardonnay also work well.
Prefer Red Wine? Then enjoy Sharpam Brie with one of our light and fruity Pinot Noirs, a favourite choice for many, as it brings red berry acidity that complements the Brie's richness.
Cider Drinkers enjoy a dry or medium-dry variety, such as one of our Newt Cyders, or The Bus from Somerset Cider Brandys Burrow Hill, which is a fantastic, traditional partner for Westcountry brie.
Beer: A light lager, pilsner, or a delicate Cheddar ale, such as works well to lift the flavor without overwhelming the cheese. 

Cow, Pasturised, Vegetarian

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Guide weight; 210G±