A pasteurised English Camembert-style cheese, with the thinnest rind and a fruity tang.

P Pasteurised
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Winner of 'Gold' at the World Cheese Awards 2018

Tunworth has the thinnest possible rind, an undulating surface, and a profoundly fruity tang - enough to convince a Frenchman that this was made on his terroir.

The cheese's maker, Stacey Hedges, started making cheese in 2004. After visiting traditional Camembert producers in Normandy, she began on her recipe to produce this cheese. Using local milk, Tunworth was created.

Stacey uses a very traditional recipe that not very many Camembert makers use as it is so difficult to make. The cheese-making process includes a slow overnight acidification. The curds are hand-ladled into moulds and very gently handled.

In 2006, Tunworth, the closest cheese this country has produced to a Camembert, became Supreme Champion at the British Cheese Awards; a feat that was repeated in 2013.


More Information
Country of Origin British Isles
Milk Variety Cows'
Style of Cheese Soft
Vegetarian No
Organic? No
Suitable For Pregnant Women? No
Ingredients Milk (98.16%), Salt, Animal rennet, Starter Culture, Penicillium Candiidum, Calcium Chloride
Nutritional Info (per 100g) Energy: 1301KJ, 314Kcal / Fat: 26.2g, of Which Saturated: 18.2g / Carbohydrate 3.3g, of Which Sugars 0.1g / Protein: 16.3g / Salt: 1.38g
Allergen Advice For allergens see ingredients in bold.
Pack Weight 250g

Keep refrigerated below 8°. Eat within 7 days of receipt or the date shown on cheese. Once you have cut into the cheese, eat within 5 days.

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