Ticklemore Goat

Ticklemore Goats Cheese is a semi-hard goats cheese made at the Devonshire Sharpham Creamery. Originally the Ticklemore goats cheese was made by Robert Congdon of Ticklemore Dairy and it was named after a street in the nearby town of Totnes. 

The recipe and production was passed onto his neighbours as space required, and is now made by Debbie Mumford to the exact same recipe and even utilising the same Goat’s milk supplier as Robert used to. The goats graze not only on grass, but also the hedgerows of the Dartmoor area, giving them a wide variety of plants in their diet.

Ticklemore goats cheese is drained in individual colander moulds for forty-eight hours, hand salted and then placed in a maturation room. The cheese is regularly turned and rubbed by hand during its one to three month’s maturation, contributing to the natural white mould rind of the cheese, and resulting in a softer texture just underneath the rind. The colanders give the Ticklemore goats cheese a unique and distinctive flying saucer shape, with scattered small holes throughout.

The cheese is made with vegetable rennet so is suitable for vegetarians, and can also act as a great substitute for those with cows milk allergies. Milk is full fat and pasteurised, giving a fat content of 48%. Ticklemore Goat cheese has previously won a Gold medal at Taste of the West in 2017 plus a Bronze medal at the World Cheese Awards 2017. It also won a Silver medal at The International Cheese Awards, Nantwich in 2016.