Tunworth is made by Stacey Hedges in Hampshire and has a long-lasting sweet, nutty flavour and a creamy texture with a thin, wrinkled rind. Described by Raymond Blanc as 'the best Camembert in the World!'.
Tunworth won Supreme Champion in 2006 at the British Cheese Awards and Gold at the World Cheese Awards in 2007.
Matured on site at Rennet & Rind by Perry
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Holstein Friesian
Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany.
Pasteurised
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’.
"Wrap and occasional turning keeps Tunworth ticking over. Time and the right environment is all you need. Greater time more robust flavours. Your profile we'll be picked based on the other cheese you order, and how well it will balance with the others"
Perry James WakemanCheese Guy & Maturer
Hampshire is the perfect blend of city, coast and country, blessed with natural beauty of two National Parks, thriving culture, with history and heritage at its heart. Hampshire is a county in southern England. The county town is the city of Winchester.
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Founded by Stacey Hedges, making the first Tunworth prototype in her family kitchen, and Charlotte Spruce, our Hampshire Cheeses are made by a specialist team in a dairy nestled in the heart of the green valleys of Hampshire.
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