Cheese of the Month - October - Sharpham Cheese Camembert

Introducing Sharpham Cheese's cheese of the month for October. It's a very special moist, soft, creamy, surface-ripened cows' milk cheese, typically made in individual rounds which makes it perfect for baking. 

When heated, Sharpham Camembert becomes yielding, oozing and perfect for dipping.

Sharpham Camembert is a unique combination of traditional Normandy methods and their very own singular South Devon terroir. It was created to celebrate the cheese dairy's 40th anniversary in 2021. It's inspired by the French classic, but is very much its own cheese.

This delicious cheese has recently been awarded a best cheese at the prestigious Devon County Show and an 'outstanding' two Great Taste stars awards, a rating that less than 10% of entrants receive. Great Taste judges said “This pretty little cheese has a sensational creamy texture that delivers a long, delicate richness and the most alluring wisp of straw. The rind is fully flavoured and paste utterly unctuous. Delicious!”

Sharpham Camembert costs £6.50 for 280g and is available from www.sharphamcheese.co.uk

That's Food and Drink and That's Christmas says:- "It's our opinion that Sharpham Camembert will be absolutely ideal for your Christmas cheese board. Plus the other Sharpham cheeses, too!"

Here's a nice recipe that you can try with Sharpham Camembert:-

Savoury Camembert and Caramelised Onion Bread and Butter Pudding

Serves 4 - 1hr prep/cook time

Ingredients

1 loaf of bread – stale is fine, sliced

100g salted butter, softened, plus extra for greasing

2 garlic cloves, grated

Small bunch of parsley, roughly chopped

1 Sharpham Cheese Camembert

200ml whole milk

2 eggs

50g Cornish clotted cream

1 tsp mustard

Salt

Pepper

Caramelised onions

50g butter

A glug of olive oil

3 red onions, thinly sliced

2 tbsp red wine vinegar

Method

Heat the butter and olive oil over a medium heat, add the onions and coat them in the buttery oil. Cook for at least 20 minutes, prodding from time to time, until they are all caramelised. Add the red wine vinegar and cook for a couple more minutes until sticky. Season well and set aside.

Stir the grated garlic into the softened butter, parsley and pepper until thoroughly combined.

Spread the garlic butter over the bread on both sides. Slice the bread into triangles, don't worry about removing the crusts as you might a sweet bread and butter pudding.

Slice the Camembert into thick, oozy slices, if using. Otherwise, grate your cheese.

Grease a baking dish and arrange a layer of bread in the bottom. Spoon over a layer of caramelised onions and cheese. Repeat with bread, onions and cheese until it's all used up.

Whisk the milk, eggs, clotted cream and mustard, before seasoning with salt and pepper. Pour over the bread it's all soaked up.

If you have the time, allow to stand for a little while so the bread soaks up the mixture.

Preheat oven to 180c. Bake for 25 minutes until bubbling and golden on top.