Frederic Melton
Tunworth is a soft, white-rinded cheese made in Hampshire, England. It is a British take on French Camembert, with a rich and earthy mushroom fragrance and a long-lasting sweet and nutty flavour. Tunworth is made entirely by hand, using carefully selected cow's milk.
| Characteristics | Values |
|---|---|
| Location | Hampshire |
| Type of milk | Cow's milk |
| Pasteurised | Yes |
| Rennet | Traditional |
| Weight | 250g |
| Rind | Soft, thin, wrinkled |
| Flavour | Rich, earthy, mushroomy, sweet, nutty |
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What You'll Learn
Tunworth cheese is made in Hampshire
Tunworth was developed by Stacey Hedges and Julie Cheyney, who conducted research that included visits to French Camembert dairies, tinkering with recipes and receiving advice from Ivan Larcher, a French cheese consultant. Tunworth has a thin undulating rind, rather than the thick white skin often found on most British Bries and Camemberts. This wrinkly rind is due to a key yeast growth – geotricum – that helps the flavour develop.
Tunworth is now made by Stacey Hedges and Charlotte Spruce, as Julie Cheyney has left to make her own cheese, St Jude. Tunworth soft cheese has become an icon in the British artisan cheese market.
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It's a Camembert-style cheese
Tunworth is a Camembert-style cheese made in the heart of Hampshire. It is handmade and pasteurised, using special cultures and traditional rennet. Each cheese is matured for between four to six weeks, resulting in a rich, creamy and unique flavour. Tunworth is made from carefully selected cow's milk, with a soft, thin and wrinkled rind. The cheese has a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour.
Tunworth was developed by Stacey Hedges and her friend, Julie Cheyney, who conducted research that included visits to French Camembert dairies and consultations with French cheese expert Ivan Larcher. Tunworth is markedly different from its French cousin due to the lush grazing of rural Hampshire, giving it a distinct English edge. The cheese has a thin undulating rind, rather than the thick white skin often found on most British Bries and Camemberts. This wrinkly rind is due to a key yeast growth – geotricum – that helps the flavour develop. Tunworth has become an icon in the British artisan cheese market, taking on French styles of cheesemaking but with a unique twist.
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It's made with cow's milk
Tunworth cheese is made in Hampshire, England, using carefully selected cows' milk. It is a handmade, pasteurised, bloomy Camembert-style cheese, matured for between four and six weeks. It has a soft, thin, wrinkled rind, a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour.
Tunworth was developed by Stacey Hedges and Julie Cheyney, who conducted research that included visits to French Camembert dairies and tinkering with recipes. The cheese is markedly different from its French cousin thanks to the lush grazing of rural Hampshire.
Tunworth is now made by Stacey Hedges and Charlotte Spruce, and has become an icon in the British artisan cheese market. Each cheese weighs approximately 250g.
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It's handmade
Tunworth cheese is handmade in the heart of Hampshire, England. It is a soft, white-rinded cheese, reminiscent of French Camembert, but with a distinctly English edge. The cheese is made entirely by hand, from the first ladle of pasteurised whole cow's milk to the poplar box packaging. Each 250g cheese is carefully crafted, with a soft, thin, and wrinkled rind, a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour.
Tunworth cheese is a true labour of love, with cheesemakers Stacey Hedges and Charlotte Spruce perfecting their craft over the years. The cheese has become an icon in the British artisan cheese market, taking on French styles of cheesemaking but with a unique English twist. Tunworth's thin undulating rind, for example, is a result of a key yeast growth – geotricum – that helps the flavour develop. This wrinkly rind is a signature of the cheese, maximising its rich, creamy, and unique flavour.
The process of making Tunworth cheese begins with carefully selected cow's milk from neighbouring farms in Hampshire. The milk is then pasteurised and combined with special cultures and traditional rennet to create a Camembert-style cheese. Each cheese is matured for between 4-6 weeks, allowing the flavours to develop and resulting in a stunning cheese with a fudgy centre and a non-invasive taste and aroma.
Tunworth cheese is a testament to the art of handmade cheesemaking. The care and attention that goes into each step of the process, from milk selection to packaging, ensures a high-quality, delicious cheese that has earned its place on the cheeseboards of Britain and beyond.
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It's made by Stacey Hedges and Charlotte Spruce
Tunworth cheese is made by Stacey Hedges and Charlotte Spruce in Hampshire, England. Tunworth is a soft, white-rinded cheese made from pasteurised cow's milk. It is a Camembert-style cheese, reminiscent of its French cousin, but with a distinctly English edge. The cheese is handmade and matured for between 4-6 weeks, resulting in a rich, creamy, unique flavour. The finished cheese weighs approximately 250g and has a soft, thin, and wrinkled rind, a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour.
Stacey Hedges and Charlotte Spruce originally went into business together with Julie Cheyney, who has since left to make her own cheese, St. Jude. Stacey and Julie conducted research for Tunworth, including visits to French Camembert dairies and receiving advice from French cheese consultant Ivan Larcher. They developed Tunworth to have a thin, undulating rind due to a key yeast growth – geotricum – that helps the flavour develop.
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Frequently asked questions
Tunworth cheese is made in Hampshire, England.
Tunworth cheese is made from cow's milk.
Tunworth cheese is matured for between four and six weeks.
Tunworth cheese has a rich, creamy, unique flavour with a nutty edge.
