Cheese

Tunworth Cheese (200g)

£9.45

The Tunworth is a fabulous cheese that is a local and much improved version of a Camembert – in fact Raymond Blanc described it as “the best Camembert in the world”.

Tunworth has won the Supreme Cheese champion of the UK twice (in 2006 and 2013) and is an incredible cheese that we are fortunate to have on our doorstep.

WEIGHT 250 grams

Tunworth has a long-lasting sweet, nutty flavour and a creamy texture with a thin wrinkled rind. Tunworth Cheese is made by hand in small batches in our purpose-built creamery with pasteurized whole cows milk.

First specific starter cultures are added to the warm milk. The animal rennet is added and the curd begins to set. After several hours the curds are cut into one-inch cubes and placed gently into cheese molds.

The cheeses drain overnight and are dry salted the next day. From the production room, they are placed on racks and taken into the ripening room where they grow their white coats.

The cheeses are then wrapped and boxed in special poplar boxes and placed into a maturing room for several weeks before being despatched to our wholesale and retail customers.

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Description

The Tunworth is a fabulous cheese that is a local and much improved version of a Camembert – in fact Raymond Blanc described it as “the best Camembert in the world”.

Tunworth has won the Supreme Cheese champion of the UK twice (in 2006 and 2013) and is an incredible cheese that we are fortunate to have on our doorstep.

WEIGHT 250 grams

Tunworth has a long lasting sweet , nutty flavour and a creamy texture with a thin wrinkled rind. Tunworth Cheese is made by hand in small batches in our purpose built creamery with pasteurised whole cows milk.

First specific starter cultures are added to the warm milk. The animal rennet is added and the curd begins to set. After several hours the curds are cut into one inch cubes and placed gently into cheese moulds.

The cheeses drain overnight and are dry salted the next day. From the production room they are placed on racks and taken into the ripening room where they grow their white coats.

The cheeses are then wrapped and boxed in special poplar boxes and placed into a maturing room for several weeks before being despatched to our wholesale and retail customers.