Sharpham Dairy Launches Crowdfunding Campaign for Sustainable Cheesemaking

Artisan cheesemaker Sharpham Dairy has embarked on a crowdfunding campaign with the ambitious goal of becoming a more sustainable operation. The owners, Greg and Nicky Parsons, are appealing to the public to 'Join the herd' in their pursuit of a £65,000 target. The plan is to utilize these funds for investing in renewable energy sources and water recycling systems.

The couple, who assumed leadership of the dairy in July 2019, inherited a storied history and a dedicated team at Sharpham Cheese. The pandemic posed unanticipated challenges shortly after they took the reins, leading to a significant drop in sales and the loss of their planned relocation site at the Dartington Estate.

Despite setbacks, Sharpham Dairy has managed to thrive, recording their largest-ever Christmas in 2025 and relocating to larger premises near Totnes last year. The renowned Devon cheese brand continues to gain accolades, including a recent feature in celebrity chef James Martin's new book and ITV1 show, as well as being named Best Overall in The Standard newspaper's Best British Cheeses Guide.

The funds raised will be allocated towards transitioning the dairy to solar power (£30,000), introducing water recycling systems (£25,000), and investing in efficient cheese-making equipment (£20,000). Greg Parsons emphasized the importance of supporting local, sustainable food producers, saying, "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."

Incentives for supporters include cheese-related rewards valued from £20 to £2,000, such as a cheese-making experience, a tour, and a tasting event hosted by Greg and drinks writer Susy Atkins.

Sharpham Dairy, which proudly became the UK's first B Corp cheese dairy, invites supporters to take part in their 'Curd is the Word' crowdfunding effort.