Due to price variations from cheese producers, we will contact you with the price upon receiving your order.
Tunworth has the thinnest possible rind, an undulating surface, and a profoundly fruity tang. The cheese’s maker, Stacey Hedges, uses a very traditional recipe that not very many Camembert makers use as it is so difficult to make. The cheese-making process includes a slow overnight acidification. The curds are hand-ladled into moulds and very gently handled. In 2006, Tunworth, the closest cheese this country has produced to a Camembert, became Supreme Champion at the British Cheese Awards; a feat that was repeated in 2013.
Milk (98.16%), Salt, Animal rennet, Starter Culture, Penicillium Candiidum, Calcium Chloride