Leave a comment

Ticklemore

Cheese: Ticklemore

Who: Debbie Mumford, Sharpham Creamery

Where: Devon, UK

Milk Type: Goat, pasteurized

Texture: firm, moist, crumbling

Rind: natural

Shape: 4lb 6″ diameter “flying saucer”

Flavor: light, lactic, herbaceous, moist

Ticklemore_3

I’m sure I’m not the only one who thinks of Lost in Space’s Jupiter 2 when I see cheeses like Ticklemore!

Jupiter_2

Ticklemore began at Robin Congdon’s Devon dairy of the same name – just a few years ago production was moved to nearby Sharpham Creamery and production was taken over by Debbie Mumfors who had worked with Congdon for many years. Success led to growth and expansion and eventually Congdon no longer had room for the production of his several blue cheese and Ticklemore, thus Debbie took it over. The dairy is sourced from the same goats and the process remains the same.

Sharpham_estate

Sharpham Creamery is one of several operations on Sharpham Estate, a 1000 year old farm now in Trust. They run an organic dairy, vineyard and the cheesmaking operations.

Ticklemore is another of the very simple and clean-tasting goat milk cheeses excellent for starting a cheesboard. It’s flavor is at once fresh and mild but complex with citrus or lightly floral notes. Like many goat cheeses, Ticklemore is lovely with a drizzle of honey or a fruity marmalade on a simple cracker. I do like cheese like Ticklemore on a heavier cracker too. Carr’s® Whole Wheat Crackers compliment the soft and bright flavor with a nice contrasting texture and subtle sweetness.

Ticklemore_1

And while starting a cheese board with a fresh goat cheese is typical, conversely, it can make for a terrific dessert course, especially when paired with preserves.

What to drink with it: fruit-forward but lighter reds are a good compliment if they match up with the lactic acidity of the cheese. I recently had a german Pinot Noir, a Spätburgunder Trocken from Keller that would sit well with Ticklemore. Lagers typically pair well with something like Ticklemore.

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff

eCharta

The blog

ICI & LA NATURE PICTURES

Walk and Bike in France. www.icietlanature.com

cookinandshootin

"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: