Tunworth

Producer: Hampshire Cheese Co.

Location: Basingstoke, Hampshire

Style: Soft

Milk Type: Cow

Milk Treatment: Pasteurised

Tasting Notes: Vegetal, Garlic, Buttery

Vegetarian: No

After extensive research in to the world of British Cheese, and in to what was missing, Australian born Stacey Hedges settled in Hampshire, and decided to start making Tunworth

It is made using a traditional Camembert recipe, and techniques that are straight from Normandy, France. It has been described by Raymond Blanc as “The best Camembert in the world”. 

Stacey collects her milk locally each morning. The milk derives from a single, but mixed herd of Montbeliarde, Swedish Red, and Holstein-Freisian. They graze on the Hampshire pastures, creating cheeses that tell the tale of the county's terroir. 

Tunworth is ripened slowly, for around 7- 8 weeks, to encourage the moulds and yeasts on the surface of the white bloomy rind to develop. As Tunworth further ripens the rind can tinge yellow and orange, from the developing yeasts, and the flavours deepen and ferment.