Orders may arrive +/- 2 days of your preferred delivery date
Orders may arrive +/- 2 days of your preferred delivery date

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.

 

PORTION

£10.45 Sale

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Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

Find Out More
Download Crib Sheet
 

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

Show MoreShow Less

Sharpham Dairy, where Ticklemore is produced, is situated on the same beautiful Devon estate as a vineyard.

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, ...
Read More
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.
Read Less

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 experiment...
Read More
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.
Read Less

Accompaniments

Damson Paste - 200g Slice
£8.20

Tracklements Fig Relish
£4.20

Serving Suggestions

Grate into an omelette with a little fresh mint or basil.

Recipes

Roast Squash with Goat’s Cheese & Puy Lentils

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?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

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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