A cheese of the
Devon region, Sharpam is
brie-like soft and made of
Jersey cow's milk. The cheese is
unrennetted and therefore
vegetarian.
In production, the Jersey milk is hand ladled and is said to be as thick as clotted cream. Sharpam is matured for six to eight weeks before consumption, and reaches the cheese lover with a respectable fat content of 45%
research source: cheese.com