milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Basingstoke, Hampshire
milk source
Bought- in
season
All year
average age
6 Weeks
cheesemakers
Stacey Hedges; Charlotte Spruce
Show MoreShow Less
Unlike a traditional Normandy Camembert make, where the milk is skimmed for butter-making, all of the fat goes into a Tunworth, giving it a rich, fudgy character.
background
our work with this cheese
Accompaniments
Orkney Oatcakes, Thick
£1.05
Rosebud Red Onion Port Marmalade
£5.15
Serving Suggestions
Unwrap the Tunworth, removing the paper, place it back into the box and stuff with a few slivers of garlic and fresh rosemary tips. Bake in the oven for 20 minutes.Recipes
Christmas cheese toastie
Light the fire, pour a glass of something special and sit down to enjoy this decadent treat.
Mushroom & Tunworth cheese pies
Soft, nutty, camembert-like Tunworth is a real winner. Its gorgeous truffle flavour goes perfectly with the mushroom.
Baked Tunworth with Roasted Grapes and Crostini
British Tunworth (made in Hampshire) is our go-to cheese for this indulgent starter.FAQs
How much cheese to buy?
How should I store my cheese?
Tunworth
A Camembert-style cheese characterised by truffley, garlicky and vegetal flavours and a creamy and unctuous paste
Unlike a traditional Normandy Camembert make, where the milk is skimmed for butter-making, all of the fat goes into a Tunworth, giving it a rich, fudgy character.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Basingstoke, Hampshire
milk source
Bought- in
season
All year
average age
6 Weeks
cheesemakers
Stacey Hedges; Charlotte Spruce
background
Made by Stacey Hedges and Charlotte Spruce in Hampshire, this British answer to Camembert is made entirely by hand, from cutting the curds to carefully ladling them into moulds for draining overnight. The young cheeses are then salted and transferred to ripening rooms, where they grow their characteristic coats of wrinkly white moulds. The traditional Normandy recipe for Camembert stipulates that some of the cream be skimmed off before cheesemaking and used to make the butter for which that region of France is famed. No fat is removed prior to making Tunworth, however – which is why the resulting cheese is particularly fudgy and rich.
our work with this cheese
Upon reaching our Bermondsey arches, the Tunworth is stored in its waxed paper in our cold rooms, where it is regularly turned by our maturing team to ensure an even and controlled breakdown of the paste.
pairing suggestion
Unwrap the Tunworth, removing the paper, place it back into the box and stuff with a few slivers of garlic and fresh rosemary tips. Bake in the oven for 20 minutes.
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