Tunworth Camembert

In 2004, after falling in love with cheese whilst working for cheesemongers in Australia, Stacey Hedges started making cheese at home.  Stacey researched among cheesemongers what was missing in the market, which led to her deciding to make a Camembert in a style akin to the traditional French.  Consequently she set up Hampshire Cheeses, and Tunworth was born (named after the nearby hamlet of Tunworth, near Basingstoke).

By 2006 Tunworth was fast becoming a brilliant cheese.  Stacey Hedges was using traditional Camembert techniques (a slow acidification, and hand-ladling) as well as undulating moulds and yeasts that help to create a unique cheese. (The Courtyard Dairy asks for it to be as wrinkled as possible so it has a more intense vegetal, porcini flavour).

In recent years, cheesemaker Tim Fisher has now taken over the making of this amazing cheese: its good enough to make a Frenchman weep!

(Stacey has won with Tunworth cheese the coveted ‘Supreme Champion’ award at The British Cheese Awards not once, but twice – in 2006 and 2013.)

Find out more about how Tunworth is made and the history of Hampshire cheeses by clicking here to view The Courtyard Dairy’s account of their recent visit to Hampshire Cheeses or read this interview with Stacey Hedges, Tunworth’s creator.

Nutritional Data (typical values, per 100g):
Energy 1301kj/314kcal
Fat 26.2g
(of which saturates) 18.2g
Carbohydrates 3.3g
(of which sugars) 0.1g
Fibre 0.1g
Protein 16.3g
Salt 1.38g

Weight: 1 x 250g cheese.