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  • Tunworth
  • Tunworth

Tunworth

This Camembert-style cheese needs no introduction. A genuine British cheese superstar. Read more

£10.00
  • 250g
    -
    £10.00
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Why we love this

    ARTISAN
    COW'S MILK
    PASTEURISED

Delivery

  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

Product details

This Camembert-style cheese needs no introduction. A genuine British cheese superstar, Tunworth can hold its own against anything France has to offer.  

Made by Stacey Hedges and Charlotte Spruce in Hampshire, the soft mould-ripened cheese has been named Supreme Champion at the British Cheese Awards twice since it was first made in 2005. It is loved by cheese aficionados for its thin wrinkled rind and sweet flavour, which takes in vegetal notes.

Tunworth matches perfectly with cider. 

Approximately 250g

Ingredients

Pasteurised Cow's Milk (MILK) and animal rennet.

Not suitable for vegetarians.

How to store

Usually despached with 7 days shelf life.

Store in the fridge.

It is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines.

The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.

For best flavour, bring to room temperature one hour before serving. 

If freezing, freeze on day of delivery. Defrost in the fridge. Once defrosted, keep refrigerated and use within 24hrs.

Reviews

New Potato & Tunworth Tartiflette with a Spring Salad

Although considered an après ski winter-warmer, we can shuffle this classic dish into the spring by using the first of the new potatoes and balancing it with a sharply dressed salad of new season vegatables.

View recipe

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