Tymsboro is made by Mary Holbrook at Sleight Farm in Somerset, from the milk of her own mixed-herd of British Saanens, Anglo-Nubians and British Toggenburg goats. Tymsboro is loosely based on a Valencay recipe Mary encountered on a visit to the Loire valley. The interior of the cheese is extremely silky and bone-white at the core with a yellow, translucent breakdown under the rind. Mary is insistent that Tymsboro must have a substantial Penicillium-dominated rind as opposed to one that features the mould Geotrichum, which has caused some rows with our maturing team, for whom the brainy-textured ‘Geo’ is a desirable attribute. However, rather than the pure-white strains of Penicillium that are added to the outside of cheeses like Ragstone and Wigmore, Mary’s strains are propagated naturally in the farm environment, and tend toward duck-egg blue rather than paperwhite. They bring with them a peppery flavour and a robustness that marks Tymsboro out as a true original.
This cheese has a bright acidity when young, with savoury, meaty, sherry-like, mineral, and peppery flavours developing with age. Tymsboro is amongst our saltiest cheeses, but it has other powerful flavours in spades.
It can sometimes be hard to know how much cheese to buy. If you are at all unsure please give us a call for some advice. 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.
Farmhouse cheese is handmade and thus varies with each day’s production and changes as it matures. As such it is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines. Here are some pointers which will help you to ensure you eat your cheese at its best.
We sell our cheese 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 extra cheese paper, you can add some to your basket by visiting “accompaniments“. If you wrap your cheese in cling film or foil, it can cause the cheese to sweat which will negatively affect the flavour.
Cut pieces of cheese should be kept in the refrigerator to slow the growth of mould on their cut surfaces. However, it is important to be aware that refrigerated cheese is more likely to dry out, particularly if it is not wrapped. The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.
It is very important not to serve your cheese when it’s too cold as cold cheese can taste bland and inert. As a general rule of thumb you should bring it out of the fridge a few hours before you plan to serve it. You should keep your cheese wrapped whilst it is coming up to room temperature, to avoid any risk of it drying out. If it is especially warm you should reduce the amount of time the cheese is out of the fridge accordingly.