Ticklemore
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Sharpham, Totnes
milk source
Bought-in
Show More
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
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 Less
In 2022, Sharpham Dairy became the first B-Corp certified cheese dairy in the UK.
Background
Though produced today by Sharpham Dairy, Ticklemore was first conceived by Robin Congdon of Ticklemore Farm Dairy which makes three of our blue cheeses. In the early 2000s, space requirements deman...
Read More
Though produced today by Sharpham Dairy, Ticklemore was first conceived by Robin Congdon of Ticklemore Farm Dairy which makes three of our blue cheeses. In the early 2000s, space requirements demanded he hand the reins – and the recipe for Ticklemore – over to Sharpham Dairy which has been producing it faithfully ever since. Ticklemore's distinctive shape comes from the fact that, like Berkswell, it is moulded in a plastic colander. The goat's milk comes from three farms in Devon, where Sharpham Dairy is located.
Read Less
Our Work
We sell Ticklemore quite young – at about four to six weeks old, when its flavour is still on the milder side of lemony and herbaceous. We re-wrap the cheeses on arrival and move them to a cold mat...
Read More
We sell Ticklemore quite young – at about four to six weeks old, when its flavour is still on the milder side of lemony and herbaceous. We re-wrap the cheeses on arrival and move them to a cold maturing space, which allows the cheese to break down slowly.
Read Less
Accompaniments
Damson Paste - 200g Slice
£10.40
Tracklements Fig Relish
£5.65
Serving Suggestions
Grate into an omelette with a little fresh mint or basil.
Recipes
Dana Cree's Goat Cheese Pudding
Dana Cree’s recipe for Goat Cheese pudding, published in Food & Wine, is a hit with goat cheese enthusiasts. We opted to use St. Tola for a strong, goat-cheese-forward flavour. If you’d prefer ...
Ticklemore Cheesecake
For this New York style cheesecake, we adapted a recipe originally published by the BBC Good Food team. We added Ticklemore for extra depth of flavour and swapped the soured cream icing for a toppi...
Asparagus and Cheese Quiche
The recipe for this quiche is flexible and forgiving. Try swapping out the asparagus for broccoli, or if you have leftover bits of other cheeses, use those in place of Spenwood and Ticklemore. ING...
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
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.
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
In 2022, Sharpham Dairy became the first B-Corp certified cheese dairy in the UK.
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
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 Sharpham Dairy, Ticklemore was first conceived by Robin Congdon of Ticklemore Farm Dairy which makes three of our blue cheeses. In the early 2000s, space requirements demanded he hand the reins – and the recipe for Ticklemore – over to Sharpham Dairy which has been producing it faithfully ever since. Ticklemore's distinctive shape comes from the fact that, like Berkswell, it is moulded in a plastic colander. The goat's milk comes from three farms in Devon, where Sharpham Dairy is located.
our work with this cheese
We sell Ticklemore quite young – at about four to six weeks old, when its flavour is still on the milder side of lemony and herbaceous. We re-wrap the cheeses on arrival and move them to a cold maturing space, which allows the cheese to break down slowly.
pairing suggestion
Grate into an omelette with a little fresh mint or basil.
You may also like
From the blog
View all
Latest posts
