Tunworth Cheese | England's Answer to Camembert Made by Stacey Hedges at Hampshire Cheeses near Herriard in Hampshire, Tunworth is widely regarded as England's finest Camembert-style cheese — described by Raymond Blanc as "the best Camembert in the world" and twice crowned Supreme Champion at the British Cheese Awards. Made entirely by hand from pasteurised cow's milk, it has a soft, thin and wrinkled bloomy rind that gives way to an intensely flavoursome, creamy and unctuous paste with distinctive truffley, garlicky, mushroomy and vegetal notes that deepen as it ripens. Minimum weight 250g. Why You'll Love It 🧀 England's Most Celebrated Camembert-Style Cheese – Twice Supreme Champion at the British Cheese Awards. Raymond Blanc called it the best Camembert in the world. 🌿 Handmade in Hampshire – Made entirely by hand at Hampshire Cheeses, with a wrinkled bloomy rind and an unctuous, yielding paste. 🎁 Outstanding Baked or on a Board – Serve at room temperature or bake whole in its poplar box at 180°C for 15 minutes for a spectacular sharing centrepiece. Order Now Order before 11am Tuesday to Friday for next-day delivery across the UK. Shipped in insulated packaging with ice packs. Frequently Asked Questions .tjb-faq details{border-bottom:1px solid #e8ddd4;margin-bottom:0}.tjb-faq details:first-of-type{border-top:1px solid #e8ddd4}.tjb-faq summary{list-style:none;display:flex;justify-content:space-between;align-items:center;padding:14px 4px;cursor:pointer;font-weight:600;font-size:14px;color:#1a1208}.tjb-faq summary::-webkit-details-marker{display:none}.tjb-faq summary::after{content:'▶';font-size:10px;color:#b45309;transition:transform 0.2s ease;flex-shrink:0;margin-left:12px}.tjb-faq details[open] summary::after{transform:rotate(90deg)}.tjb-faq details p{padding:0 4px 14px;margin:0;color:#5a4a3a;font-size:14px;line-height:1.7} What does Tunworth taste like?Rich, earthy and deeply unctuous — with a distinctive mushroomy fragrance and flavour profile that includes garlicky, truffley and vegetal notes. The paste is dense and fatty, oozing without running away on the board. At peak ripeness the flavour is intensely complex; younger it is cleaner and more milky. The white wrinkled rind adds an extra layer of flavour and texture. How do I know when it's ready to eat?The cheese should give gently when pressed but not feel squishy. The aroma should be strong — earthy, mushroomy and garlicky — but without any hint of ammonia. Remove from the fridge 60 minutes before serving. The paste should ooze slightly when cut at room temperature. If it feels very firm, give it another day or two. Can I bake it?Yes — Tunworth is outstanding baked. Score the top of the rind, drizzle with olive oil and add a sprig of thyme or a crushed garlic clove. Bake in its poplar box at 180°C for 15–20 minutes until the centre is liquid and molten. Serve immediately with crusty bread, toasted sourdough or charcuterie for dipping. How should I store it?Keep refrigerated and consume within 3–5 days. Wrap in wax paper rather than cling film. Bring to room temperature for at least 60 minutes before eating — cold Tunworth is a fraction of the experience warm Tunworth offers. Do you offer next-day delivery?Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
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