For over 40 years, Sharpham Cheese has been a hallmark of artisanal cheese production in the Dart Valley, Devon. This esteemed cheesemaker utilizes locally sourced milk to craft an impressive range of products, including Clothbound Cheddar, goat’s cheese, brie, and Devon’s Blue.
However, the company faced significant challenges following its acquisition by Greg and Nicky Parsons. Just a year into ownership, Covid-19 drastically impacted sales, resulting in the loss of a planned new dairy location on the Dartington Estate.
In response to these setbacks, Sharpham Cheese has made a remarkable recovery. Achieving B Corp status in April 2022 and announcing plans to expand into a larger facility near Totnes in 2024, the company is gearing up to meet rising demand. Nevertheless, the Parsons duo emphasizes that additional support is crucial for realizing their ambitious vision.
To facilitate this growth, Sharpham Cheese has launched a crowdfunder with a target of £65,000. The funds will be allocated towards transitioning the dairy to solar power (£30,000), implementing water recycling initiatives (£25,000) to enhance efficiency and reduce waste, and upgrading to state-of-the-art cheese-making equipment (£20,000) aimed at boosting productivity.
Crowdfunding contributions range from £20 to £2,000, offering incentives such as the opportunity to name one of the dairy’s cheese or milk tanks, a lifetime cheese discount, and an exclusive tasting event featuring co-owner Greg Parsons alongside The Telegraph’s drinks writer, Susy Atkins.
As of now, the campaign has garnered just 1% of its target*
In a statement, Parsons remarked: “We know we’re not the only ones passionate about high-quality, sustainable food. If people believe in supporting small, independent food producers, then this is their chance to make a difference and help shape the future of British artisan cheesemaking.”
*Accurate at the time of writing