Elegant Devon goat cheese, mellow with citrus lift, firm and buttery.
Sharpham Ticklemore, a firm English goat cheese from Devon with a stark white paste, lemon and herb notes, and a clean lactic finish. Order online.
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Sharpham Ticklemore is a pasteurized goat's milk cheese made by hand at Sharpham Dairy in Devon, England, first developed by Robin Congdon in the mid-eighties and named for a street in nearby Totnes. Shaped like a small domed UFO and finished with a thin natural rind, it uses milk from three local farms and lands in a category all its own, somewhere between a fresh chèvre and a pressed goat tomme.
The paste is stark white, dense but buttery, with a firm, flinty texture that crumbles cleanly under the knife rather than smearing. Flavor leans mellow and clean rather than barnyardy, with a bright lactic tang up front, a soft citrus lift, and quiet herbaceous notes running underneath. The finish is gently salty and a touch nutty, with the goat character reading as delicate and elegant instead of stinky.
This is the goat cheese to reach for when someone tells you they don't like goat cheese. Ticklemore does the rare trick of showing off its species without any of the sharpness people brace for, and its firm texture means it crumbles beautifully over a plate or holds its shape in a warm dish. A quiet classic that has earned its worldwide reputation the honest way.
Firm and flinty under the knife, dense but buttery, with a stark white paste that crumbles cleanly rather than melting on the tongue.
Mellow and clean, not a barnyard goat at all. Lemony brightness up front with a gentle herbaceous pull, more delicate than assertive.
A mid-length finish that leans citrusy and slightly salty, with the buttery richness fading into a clean lactic note that asks for another bite.
Bright goat's-milk tang runs through the whole bite, yogurty and citrusy, with a fresh cream character that never turns funky.
A soft nuttiness on the back end, closer to blanched almond than toasted hazelnut, sitting quietly behind the lactic tang.
Faint herbaceous hints, like wild grass and a whisper of thyme, without any mushroom or barnyard funk.
No heat or piquancy, just a clean saline lift on the finish.
Natural rind
Thin natural rind, pale and slightly rustic, contributing a gentle mineral note that frames the bright lactic paste without turning musty.
Ticklemore stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bright lactic tang and citrus notes want a crisp white or a dry rosé that echoes the cheese's clean acidity and lifts its delicate character.
The stark white paste is a canvas for anything gently sweet or citrusy, and figs in particular pick up the herbaceous side of the cheese.
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