Tunworth - Rennet & Rind British Artisan Cheese

Tunworth

Name: Tunworth
Brand: Rennet & Rind
Price: 10.0 GBP
Availability: InStock
Rating: 4.9 (21 reviews)

£10.00

Size250GM

Quantity

Proclaimed by culinary master Raymond Blanc as “the Best Camembert in the World”, Tunworth is an ever-unfolding British Camembert whose vast array of taste sensations mount up to a cheese greater than the sum of its parts.

Made by the talented Stacey Hedges in the heart of Hampshire, Tunworth boasts a unique and delectable flavour profile that lingers on the tongue. Imagine a vivid sweetness with familiar cabbage and garlic notes, before unearthing a hint of earthy mushrooms in its creamy texture. Then there’s Tunworth’s signature white wrinkly rind which adds an extra layer of decadence to this irresistible cheese.

Launched in 2006, Tunworth took home the title of Supreme Champion at the British Cheese Awards that very year, then Gold at the World Cheese Awards the following year. Celebrated, acclaimed and adored. Perfect freshly on a cheeseboard or baked.

Matured on site at Rennet & Rind by Perry
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TUNWORTH TASTING NOTES

MILK
MATURATION NOTES
LOCATION
CHEESEMAKER
REVIEWS
NUTRITION

HERD

Holstein Friesian

Tunworth is made from Holstein Friesians. This breed of dairy cattle originates from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.

MILK

Pasteurised

Pasteurised milk is used in the process of making Tunworth cheese. The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

A Word on Rennet & Rind Maturing

"Keeping it wrapped and the occasional turning keeps Tunworth ticking over. Time and the right environment is all you need, and greater time means more robust flavours. Order with us, and your profile will be picked based on the other cheeses you order, and how well it will balance with the others."

- Perry James Wakeman, Rennet and Rind’s resident affineur

Hampshire, British Isles

Hampshire is the perfect blend of city, coast and country, blessed with the natural beauty of two National Parks, thriving culture, and history and heritage at its heart. Dairy farming is rife here, making it an idyllic region for divine cheeses to be made and has been active in the field for five centuries.

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Stacey Hedges

Stacey Hedges’ journey into cheesemaking started in 2004 after working for cheesemongers in Australia, much in the same way our very own Mark Hulme founded Rennet and Rind: an educational venture that changed the course of its maker's life.

After arriving in the UK, she found a gap in the market for British-made French cheese and settled on the famous Camembert as her canvas. Making the first Tunworth prototype in her family kitchen, it went on to become an immediate success. Even today, Tunworth is made entirely by hand by a specialist team in a dairy nestled in the heart of the green valleys of Hampshire, which makes all the difference when it meets your eyes, nose and tastebuds.

Liza & James D.

Simply stunning and truly deserves it's reputation, accolades and following!!!

Cheryl-Lee B.

Very tasty

Ruth L.

So delicious..... We baked it in the oven with some sea salt and rosemary... yum !!

geraldine m.

I love, love this cheese. The mellow, mushroomy delight arrives in the peak of condition from these cheese masters. It's the perfect treat with a glass of chilled sauvignon blanc and maybe a spoon of my homemade quince jam. Highly recommended.

Angela C.

All a bit past it’s best , to be honest. Dry .

Jan V.

My favourite cheese at the moment. So creamy and divine taste. Even a Frenchman impressed!

Hilary C.

Absolutely loved this cheese, great flavour once at room temperature, we enjoyed all of our selected cheeses and will be ordering again soon

Jan V.

Truely exceptional cheese always serve at room temperature or equally delicious baked. So hard to come by so thanks for stocking this.

Tracey A.

Smelly but delicious. It was a perfect pairing with pickled pears.

Kim G.

This is 2nd time we had had this lovely cheese, and bought 1 for a friend to enjoy too!

Tim H.

Wonderful purchasing experience from start to finish, and wonderful cheese too.

Rachel C.

We bought this as an addition to a mystery box with the sole intention of baking it as a cheats fondue. It was ripe and ready to bake when it arrived, not like a lot of supermarket camemberts/bries that are solid and nowhere near ready. It took about 10 minutes before it was bubbling and ready. We dipped small potatoes and pesto sourdough in it. It held its own, it had a really good flavour, fairly strong without being overpowering. Definitely better than anything we can get in the supermarkets. One to buy again.

Philip S.

So excited to collect by August Mystery Box!

Ann L.

We chose a gorgeous selection of cheeses to share with guests at our wine club meeting. The standout cheeses were Baronet and Spenwood. Not a crumb was left. This is our 3rd order from Rennet & Rind and it certainly won't be our last. The cheeses are well packaged and arrived cool and quickly. Just thinking about our order makes my mouth water!

Willliam M.

I've always like this cheese - no wonder it is usually sold out. Last one from Rennet and Rind was delivered in a perfect state of ripeness. Better than any Camembert I can remember. Richly creamy, some tanginess, and a rounded complexity

Peter F.

The star or our Christmas cheese board. Perry matured this to perfection. It was outstanding.

Anna S.

Delicious - v strong

mrs M.

Loved it so much when we got it from Vanderlyle as part of the cheese board we had to but it again. Perfectly ripe and deliciously creamy. Will be getting this one again, it was hard to make it last over two sittings.

Annie A.

This has become one of my favourite British cheeses. Im always searching for a British version of Pont L'Eveque.

Ian B.

A real find. I had not had this before, but I will be having it again. Don't put it in the fridge; let it mature and soften so the flavour increases and it will spread easily on your crackers or bread. Fabulous.

g b.

Nice cheese, camembert with attitude!

Cows' Milk, Salt, Animal Rennet, Starter culture.

Energy	1304kj/314kcal
Fat	26.2g
of which saturates	18.2g
Carbohydrates	3.3g
of which sugars	0.1g
Protein	16.3g
Salt	1.38g

Disclaimer

Allergens, Ingredients and Nutritional Information Disclaimer

These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk