Four different cheeses are produced at this 1000 year old farm on the banks of the River dart near Totnes. The milk comes from their own herd of Jersey cows while the cheese is made by hand giving a consistently high quality.
Originally made by Robin Congdon at Ticklemore the cheese is light and delicate with small holes. The taste is mild, fresh, sweet ... it's a subtle goats cheese.
A firm ewe's milk cheese made using the 'washed curd' method which tends to produce cheese which taste sweeter. It's rich, complex, slightly sweet, has a springy texture and small holes. Past/V
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