Tunworth is a very British "Camembert", a soft, white-rinded cheese wonderfully reminiscent of its French cousin. Difference is it is made in the green hills and lush grazing of its rural Hampshire terroir.
Despite being refined and perfected over the years Tunworth is still made entirely by hand – from the first ladle of pasteurised whole cow’s milk to the waxed paper wrap and poplar box packaging.
The finished 250g cheese has a soft, thin and wrinkled rind, a rich and earthy mushroom fragrance, and a long-lasting sweet and nutty flavour.
How to store the Tunworth: Keep it in the warmest (or lowest) part of your fridge until approximately one hour before serving. Any uneaten Tunworth should be wrapped in wax paper (not clingfilm) and placed in a sealed plastic box before being returned to the fridge.