Tymsboro has a bright acidity when young, with savoury, meaty, mineral, and peppery flavours developing with age. It is amongst our saltier cheeses, but it has other powerful flavours in spades.

Made with raw goat's milk and animal rennet.
Minimum: 250g.

Regular price £11.15 Sale

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Tymsboro was made by Mary Holbrook at Sleight Farm in Somerset, from the milk of her own mixed-herd goats. Mary sadly passed away earlier this year, but her team continue to make cheese. 


Timsbury, Somerset


Our work with this cheese

Tymsboro arrives with us when it is about 1-3 weeks old, depending on what stage of the season we are in.  The cheese is dried to remove moisture, and at the height of the season the cheese can reach over 6 weeks of age before it is ready to be sold.

This is the first season that the Sleight Farm team are cheesemaking without Mary's formidable supervision. As such we are visiting the farm regularly and communicating closely with them to support them in continuing her legacy. 


Read more

Remembering Mary Holbrook 

Women in Cheese: a profile of cheesemaker Mary Holbrook

Sleight Farm on Film



Download crib sheet


This short 'farm-visit' film features cheesemaker Mary Holbrook at her farm near Bath in Somerset. Mary has her own herd of around a hundred home-bred goats, or 'the league of nations' as she calls them. As we follow her around the farm, the true depth of her knowledge and experience reveals itself. We hope you enjoy watching it.

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