Hampshire, England · United Kingdom
Tunworth.
Tunworth wraps you in soft, pillowy creaminess that yields under the slightest pressure, its bloomy rind giving way to a butter-rich interior that tastes of fresh mushrooms and damp earth. There's a subtle tang cutting through the lactic sweetness—a whisper of Camembert's Gallic sophistication filtered through Hampshire's misty countryside.
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The story
How it's made.
Why it tastes that way.
Tunworth was created in 2005 by Stacey Hedges and Charlotte Spruce at Hampshire Cheeses, modeled on Camembert de Normandie but with a distinctly English character. It won Supreme Champion at the British Cheese Awards in 2006 (and again in 2013) and has maintained its reputation as one of England's finest soft cheeses.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Soft-bloomy
- Rind
- bloomy
- Age
- 0–1 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Tunworth's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Tunworth.
27 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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