I was a pretty ticklish kid. So ticklish, my mother would just have to say “Tickle Tickle Tickle” in my general direction and I would be on the floor, rolling with laughter. To be honest, it was agony and I have since learned to turn off my tickle button. After tasting this rare treat, I may have to turn it back on!
Ticklemore cheese was originally made at Ticklemore Dairy by Robin Congdon, Ticklemore is now produced at Sharpham Creamery by Debbie Mumford (Debbie trained under Robin before taking over the cheesemaking). This unique cheese is made from vegetarian full-fat, pasteurised, goat’s milk and hand molded in small baskets and turned twice weekly during its three-month maturing phase. The rind retains the shape of the basket which has been described as having a UFO appearance. While cold, Ticklemore has a flaky, pillow-y texture that “tickles” the tongue with light aromatic flavors. As the cheese becomes room temperature, the airy bubbles and flaky texture become soft slightly runny. The Camembert flavors from the rind are more pronounced and assertive as well.
I am more partial to the taste at room temp yet I can see the appeal of the airy texture. The grapes balanced out the flavor even more.
Ticklemore is difficult to find and the price reflects its rare status. At $40.00 per lb. I don’t see purchasing large quantities anytime soon. It is a cheese I would recommend trying (in small amounts) at least once, if you can find it.