Sustainability Spotlight | Ticklemore Cheese Dairy
Ticklemore Cheese is a specialist cheese producer based near Totnes in South Devon, known for producing high-quality, traditionally-made cheeses with a strong connection to the local area.
The company - led by Ben Harris and his wife Laura - focuses on craftsmanship and quality, creating distinctive cheeses that reflect Devon’s rich dairy heritage which are enjoyed by customers both locally and further afield.
Founded by pioneering cheesemaker Robin Congdon, the dairy played an important role in the revival of artisan cheesemaking in the UK. For over 47 years, Ticklemore Cheese Dairy has been crafting some of Devon's most celebrated cheeses - including Devon Blue, Harbourne Blue and Beenleigh Blue.
We asked current owner Ben to tell us about how he has made the business more sustainable.
What have you done to make your business more sustainable?
- Installed the largest solar array we are allowed (we use 98% directly for our fridges).
- We put a new roof on the dairy to increase insulation.
- Whey, the liquid which is a byproduct of cheesemaking, goes to a local pig farm, so zero waste to landfill.
- Sustainable sourcing of our raw materials (69% of our milk is sourced within 10 miles). This also reduces our transport emissions. We also aspire to our collection vehicles being near capacity, to make them as efficient as possible.
- We have long term relationships with our suppliers, helping with fair pricing, traceability, sustainability - and both production and use are harmonised.
- We minimise pollution. 99% of our packaging is recyclable.
- We pair fair wages, with good working conditions and offer incentives like birthday bonuses. We also encourage education within our workforce, allowing staff to further their careers.
- Carbon survey completed by NetShift in Nov 2024 and the actions it suggested have been followed up.
- The business was bought by a previous employee i.e. Ben - allowing for consistency and sustainability for the next 20+ years.
What would you like to change in the future to improve your sustainability credentials further?
- To continue using as local as possible raw materials and waste routes.
- When the need arises for new refrigeration, we will build units with much more insulation and therefore greater efficiency.
- When possible, we will increase our alternative power supply from natural resources (i.e solar/wind).
- Continue to look at ways to decrease our overall carbon footprint.
What are your tips for other businesses that want to become more sustainable?
- To work closely with their suppliers and customers.
- Evaluate where in your business you can reduce energy consumption/transport costs, or better still undertake a carbon reduction survey.
- Value your staff.