milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Sharpham, Totnes
milk source
Bought-in
season
All year
average age
2-3 Months
cheesemakers
Debbie Mumford
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Sharpham Dairy, where Ticklemore is produced, is situated on the same beautiful Devon estate as a vineyard.
background
our work with this cheese
Accompaniments
Damson Paste - 200g Slice
£7.40
Tracklements Fig Relish
£4.30
Serving Suggestions
Grate into an omelette with a little fresh mint or basil.Recipes
Roast Squash with Goat’s Cheese & Puy Lentils
Discover the joys of autumn with this roast squash served with soft goat's cheese, Puy lentils and sage. It's a great seasonal recipe as the cold nights draw in.FAQs
How much cheese to buy?
How should I store my cheese?
Ticklemore
A goat’s milk cheese that doesn’t taste remotely ‘goaty’, the Ticklemore combines light and gently lemony flavours with herbaceous notes that deepen with age, and reveals a firm, chalky texture beneath its stark white rind
Sharpham Dairy, where Ticklemore is produced, is situated on the same beautiful Devon estate as a vineyard.
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Sharpham, Totnes
milk source
Bought-in
season
All year
average age
2-3 Months
cheesemakers
Debbie Mumford
background
Though produced today by Debbie Mumford at Sharpham Dairy, Ticklemore was first conceived by Robin Congdon of Ticklemore Farm Dairy, the dairy behind three of our blue cheeses. In the early 2000s, space requirements demanded he hand the reins – and the recipe for Ticklemore – over to Debbie and her cheesemaking partner, Mark Sharman, and Sharpham Dairy has been producing it faithfully ever since. An oval basket creates the shape of this dazzlingly white cheese; its colour comes from natural moulds that bloom during the maturing process and bring with them a more vegetal earthiness to those cheeses that are more fully matured. The goat's milk comes from three farms in Devon, where Sharpham Dairy is located, and is of a quality only high welfare standards and diverse forage could ensure.
our work with this cheese
Historically, we have sold Ticklemore quite young – at about four to six weeks old, when its flavour is still on the milder side of lemony and herbaceous. Recently, however, we have been experimenting with a longer age profile, in which the crisp, vegetal notes are more pronounced. To produce these cheeses, we re-wrap the cheeses on arrival and move them to a cold maturing space, where the cold but humid environment yields a combination of flavours and textures as the paste breaks down beneath the rind. Though the Sharpham Dairy is under the ownership of Greg Parsons today, he works closely with us and with Debbie and Mark, who will continue to make the cheese for the foreseeable future.
pairing suggestion
Grate into an omelette with a little fresh mint or basil.
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