Ticklemore goats cheese is a handmade vegetarian cheese produced in Devon using pasteurized goat milk. Ticklemore goats cheese is light and delicate with small holes. It is a cool, crumbly-textured goats’ milk cheese, with a mellow, yet subtle flavour. This cheese has a bloomy and white rind, firm-texture with a crumbly centre and a very rich flavour.
The paste is snow white with a chalky paste below the rind, and with small perforations. The taste is mild, fresh, and sweet for a goats cheese. The young cheese has a fresh lemony, herby appeal, however, with age in which case it reveals darker, more subtle flavours and a crumblier demeanour.
Made near Totnes in Devon this is a modern hard-pressed, dry salted British goats cheese. The cheese, therefore, has a distinctive ridge shape and with a creamy, mildly acid flavour.
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Whilst the classic way to enjoy goat cheese is as the basis of a Greek salad, you might also consider grating Ticklemore cheese into an omelette with a little fresh mint or basil. In addition, it can add pep to a vegetable pizza too.
History of Ticklemore Goats Cheese
Robin Congdon of Ticklemore Dairy (Beenleigh Blue etc) originally madeTicklemore Goat’s Cheese. Though produced today by Debbie Mumford at Sharpham Dairy, however, it still carries the Ticklemore name. It is now made by his neighbours on the Sharpham Estate in Devon (Elmhirst, Rustic and Sharpham itself).
Goat cheese has been made for thousands of years and was therefore probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk.
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