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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


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


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 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.


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.


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