A moist, semi-hard, medium-flavoured goats' cheese.
Robin Congdon at the Ticklemore Cheese
Company has been farming on the Sharpham Estate overlooking the
Dart Estuary since the 1970s. Whilst working on the farm Robin
spent some time milking ewes and this inspired him to make yoghurt
with some of the milk. It was not long before he moved onto making
cheese. He is fascinated by the cheese making bacteria and has
become an expert on these microbes. The interactions of these
invisible workhorses are critical to every aspect of making a
Robin Congdon has never been one
to follow convention, and has always strived to master some of
the more unusual types of cheese. Ticklemore is no exception and
is one of only a handful of hard goat's milk cheeses. It is a
cheese with a very delicate flavour, without the overpowering
aroma often associated with goat's cheeses. It therefore makes
an excellent alternative hard cheese for those suffering from
allergies to cow's milk.
Ticklemore is very good on the cheeseboard,
but can also be used in cooking, particularly with sweeter dishes.
It can be accompanied by a full-flavoured fruity wine such as
Brouilly. It is made with full fat unpasteurised milk, giving
it a fat content of 48%. Each cheese is hand moulded in baskets,
giving them an unusual flattened sphere shape. They are matured
for two to three months and turned twice a week. Finished cheeses
weigh approximately 2.3 kg and bear the markings of the basket
on the rind.