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A white rinded goats milk cheese made in the Dart Valley. Rich, citrusy and refreshing in flavour

£10.50 per 250g
Pasteurised Vegetarian Rennet Goat
PLU 140

Key Facts

  • CountryEngland
  • RegionDevon
  • FlavourRich and fresh
  • Type of MilkGoat
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkChablis


  • IngredientsGoats Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1177
  • Energy kcal283
  • Fat20.5
  • Of which saturates16.36
  • Carbohydrates6.3
  • Of which sugars5.8
  • Protein18.3
  • Salt4.25
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Ticklemore is made on the breath-takingly beautiful Sharpham Estate overlooking the River Dart near Totnes in South Devon. The estate comprises 500 acres of mixed farmland including pasture, vineyards, orchards, woodlands and gardens. From 1981, the18th century coachyard of Sharpham House was home to the creamery where a range of handmade cows' cheeses were produced. Made using the rich milk from the estate's own Jersey cattle and vegetarian rennet, the unpasteurised cheeses were so well received that demand far exceeded supply.

In April 2003, production was moved into a new purpose-built creamery sited next to the estate's winery. The building is modern and bigger, however the team still employ the same traditional techniques and the cheeses remain fully hand-produced and free of GM ingredients. Visitors are able to view the process through windows as part of a visit to the estate. In 1998, the estate started to produce Ticklemore Goat's cheese, a product formerly made by a neighbouring cheesemaker Robin Congdon.

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