Tunworth: World’s Best Camembert

Cheese Atlas — Sat, 08 Aug 2020 08:43:46 +0000

Made in Hampshire

Tunworth is a soft cheese made by Hampshire Cheeses using a Camembert inspired recipe in England.

The story of Hampshire Cheeses began in 2004 when Stacey Hedges, a cheesemonger from Sydney, Australia, moved to the UK and decided to make cheese.

After meeting with industry experts from around the country, Stacey decided to start making a Camembert-style cheese that could rival its French counterparts. Hence was born the Tunworth.

From kitchen to creamery

The operation soon expanded from Stacey’s kitchen to a fully equipped creamery and Charlotte Spruce, a Hampshire born-and-bred food-lover, joined the operation to establish Hampshire Cheeses.

Tunworth, hand-made from pasteurised cow’s milk, is different to most British soft cheeses because it has a thin wrinkly rind rather than the typical thick flat white coat. The rind is developed using a Geotrichum candidum mould that adds a signature earthiness to the cheese.

Under the white rind lies a straw coloured pâte that is rich and oozy with a distinct cabbage aroma. Furthermore, the flavour is milky, nutty and vegetal with subtle hints of garlic and salami.

How to serve Tunworth

Gently bake your Tunworth in the oven and let it ooze! Serve with lavosh or warm crusty bread and summer berries. Wash it down with a glass of Bordeaux or Beaujolais.

Pair with Stilton and a Clothbound Cheddar for the perfect Christmas cheese platter.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Tunworth: World’s Best Camembert appeared first on Cheese Atlas.

Milawa Goat Camembert

Cheese Atlas — Sun, 31 May 2020 23:34:30 +0000

A lucky accident

Milawa Goat Camembert is a bloomy rind soft cheese made by Milawa Cheese in the King Valley, Victoria.

The story of this unorthodox cheese begins with a mix-up of epic proportions. In the year 2000, a French intern at the dairy farm was transferring raw milk into a pasteurisation vat to make camembert.

Instead of pouring cow’s milk, she used raw goat’s milk from Goughs Bay Dairy. Rather than waste such fine quality milk, the cheesemakers decided to persevere with the maturation process and, eight days later, a new star was born.

Stark white on the inside

On the surface, the Goat Camembert is indistinguishable from the cow’s milk version. However, as soon as you slice through the rind, you discover a pâte that is stark white. (the more traditional cow’s milk version is usually pale yellow)

The white bloomy (almost furry) rind has an earthy aroma reminiscent of mushrooms and truffle. While the young cheese is enjoyably mild and savoury, it truly comes into its own as it ages. When ripe, the seductively oozy pâte is velvety in texture and has a sweet, lactic and citrusy flavour palette.

Furthermore, this serendipitous cheese is made with non-animal rennet which makes it suitable for vegetarians.

How to pair Milawa Goat Camembert

Enjoy with an Amber Ale or a glass of Riesling.

The post Milawa Goat Camembert appeared first on Cheese Atlas.

Camembert Archives | Cheese Atlas