A few awards at the Artisan Cheese Awards

Welcome to Devon Tom and Helen Garland. Our long standing sheep’s milk supplier has moved to Woodbury. Tom and Helen made the move to new pastures and we are pleased to be supporting them in their current and new ventures.

http://www.instagram.com/tv/CCQVJxQDG2n/ Jamie Oliver Speechless about Devon Blue 🧀😁

Join us at Darts Farm on 07/07/2020

How we slice it – Neal’s Yard Dairy

Bronwen Percival is technical manager and cheese buyer for Neal’s Yard Dairy. Ben Harris is head cheesemaker at Ticklemore Cheese Dairy, makers of a fine selection of blue cheeses which Neal’s Yard Dairy has been buying for almost 30 years. — Read on http://www.nealsyarddairy.co.uk/blogs/news/how-we-slice-it

A Bit About Ticklemore

Fresh Goat’s Milk

Yesterday I was off looking at a new Goat’s milk supplier. Our current source, Parsonage Farm on the Dartington Estate is ceasing their milk production, so we require a new supply for our Harbourne Blue. I went to look at a small farm in Tiverton, that have been milking Goat’s for over 20 years.

Delicious Harbourne Blue

Our Harbourne Blue is tasting delicious at the moment, so with storm Dennis on the way why not stay inside in the warm and dry this weekend with a gorgeous snack of Harbourne Blue on toast, or try one of our other lovely recipe ideas.

Daily Ironing – our cheese’s stay in our ‘Cave’ until they are lovely and Blue. Then they are scraped before being moved into our maturing fridge. 🧀

Milk to Cheese

The journey from milk to cheese at Ticklemore Cheese Dairy The cheeses stay in our cave for around 3 weeks. They are ironed and when they are lovely and blue, they are transferred to our maturing fridge. They stay here until they are at least 3 months old, normally longer. This depends on the time