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.