Ticklemore goat’s cheese is a handmade cheese produced in Devon using pasteurized goat milk. Ticklemore goat 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.
Made near Totnes in Devon this is a modern hard pressed, dry salted British goats cheese. The cheese has a distinctive ridge shape and with a creamy, mildly acid flavour.
Ticklemore was originally made by Robin Congdon of Ticklemore Dairy (Beenleigh Blue etc). It is now made by his neighbours on the Sharpham Estate in Devon (Elmhirst, Rustic and Sharpham itself). However it still carries the Ticklemore name.
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.
Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind. It is then stored in a cool cheese cave for several months to cure. Goat cheese softens when exposed to heat, although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture