Made by at Hyde Farm near Basingstoke, Hampshire, England, Tunworth is a Camembert-style cheese developed by Julie Cheyney and Stacey Hedges.
Julie's husband is an arable farmer, so they buy in Ayrshire cow's milk from a friend. Ayrshire milk is particularly suited to cheesemaking since it has very advantageous fat-to-protein ratios.
Production of Tunworth, which began in 2004 and takes place in a little room just off the kitchen, has increased dramatically from about 50 cheeses a week to 250 cheeses a day, and has led to the construction of a building housing maturing rooms.
Julie and Stacey have worked hard to perfect the recipe and to improve the flavor of the cheese. Their hard work paid off when Tunworth won the Supreme Champion at the British Cheese Awards.
Tunworth has a rich, yielding, yellow interior. Flavors are slightly vegetal, mushroomy, savory and long lasting.