Produced by Robin Congdon at Ticklemore Cheese in Devon alongside Devon Blue and Beenleigh Blue. Robin back in the 1970s was one of the pioneers to revive milking sheep in the UK. He started with a smallholding of only 30 sheep near Exeter than went into partnership with Maurice Ash on a much larger farm near the river Dart. Harbourne Blue takes it's name from a tributary of the river Dart which runs through the nearby village of Beenleigh.
Robin originally created and produced the cheeses Ticklemore Goat and Devon Rustic but has since passed the recipes onto Sharpham Creamery to enable him to take more of a back seat in day-to-day cheesemaking. Ben Harris joined the diary in 2002 having been brought up on a dairy farm himself. He worked in all areas of the dairy and has worked him way up to Head Cheesemaker.
Ticklemore source the goat's milk from John Perkin at Parsonage Farm nearby to the dairy to reduce their environmental impact. Their milk has a light oaty flavour to it.
The texture and taste of Harbourne changes depending on the season. It goes from being a light blue to an incredibly strong one. It has yoghurty floral flavours with a crumbly texture. It follows a Roquefort recipe but as they use goat's milk instead of sheep it has a flavour profile all of its own.