Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 42

Sharpham cheese belongs to the new cheeses which have arisen during the last 40 years as the artisan side of the industry began to revive from the damage inflicted by rationing during and after World War II. Several craftsmen have become well established in Devon, a county traditionally famous for dairy produce - in the early eighteenth century, the traveller Celia Fiennes noted that the dairy market in Exeter occupied 3 streets.

Experiments were carried on for some years at Sharpham House, near Totnes, before the present recipe was evolved. The particular type of milk used - from Jersey cattle - has a high butterfat content. Much background research was undertaken in France and, eventually, a Coulommiers type (widely taught in Britain and popular with small cheese-makers throughout the last century) proved successful. Sharpham has been sold since the early 1980s.