Tunworth is a traditional Camembert-style handmade cheese using pasteurized cow’s milk and animal rennet. It has a creamy texture and a thin wrinkled rind with distinctive mushroomy flavours. The overall flavour effect is lasting, full-flavoured and delicious. This modern British classic is hand made on the Herriard Park Estate in Hampshire. Made from pasteurised cow’s milk, it is creamy and robust with a lasting, savoury flavour. The finished 250g cheese has a soft, thin and wrinkled rind, a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour.
Tunworth is effectively a ‘British Camembert’ – a soft, white-rinded cheese. However, Tunworth differs from its French cousin thanks to the lush grazing provided by the fields of its rural Hampshire home near Basingstoke. Despite years of refinement, Tunworth is still made entirely by hand.
The product features a distinctive look, due to the waxed paper wrap and its individual box packaging.
Remove the waxed paper, place the cheese back into the box and garnish with rosemary. Bake in the oven for 20 minutes before serving with fresh French bread.
Production of Tunworth Cheese
It is hand made in small batches then ripened slowly to develop its rich, creamy flavour. Tunworth is made using milk from local cows. The curds are then hand-ladled into moulds and handled with care. Where it differs from a traditional Normandy Camembert cheese make, is that instead of skimming the milk, all of the fat goes into a Tunworth, giving it a richer character. Some suggest that the more wrinkled the cheese is, the greater the flavour of that cheese.
Tunworth is an award-winning cheese having been a Supreme Champion at the British Cheese Awards in both 2006 and 2013.
History of Tunworth Cheese
Tunworth is made by Stacey Hedges and Charlotte Spruce on the Herriard Park Estate in Hampshire. Stacey started making cheese in 2004. Having researched traditional Camembert producers in Normandy, she began producing Tunworth usings a very traditional but difficult to reproduce recipe, used by just a handful of Camembert makers.
More British Cheeses at Sagebury Fine Foods of Frome Somerset