Tunworth

A Camembert-style cheese characterised by truffley, garlicky and vegetal flavours and a creamy and unctuous paste.

Minimum: 250g.

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

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

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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.

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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.

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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...

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Accompaniments

Orkney Oatcakes, Thick
£1.00

Rosebud Red Onion Port Marmalade
£4.10

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?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.