Chef Raymond Blanc has called Tunworth his favourite Camembert in the world. High praise from a Frenchman.

Today Tunworth is made by us here at Butlers Farmhouse Cheeses in Lancashire, and it has become one of the best-loved soft cheeses in Britain. Rich, savoury and beautifully oozy, it’s a British Camembert that comfortably holds its own alongside the classics of France.

The story of Tunworth began in 2004, when cheesemaker Stacey Hedges first made it in her kitchen. The aim was simple. To create a soft cheese that could stand shoulder to shoulder with the traditional Camemberts of France.

What followed was years of research, experimentation and refinement. The result is the Tunworth we know today. A soft, bloomy-rinded cheese that takes inspiration from the French classics but has developed a character very much of its own.

As Simon Smallwood, Cheese Grader at Butlers Farmhouse Cheeses, puts it:

“Tunworth shows what British cheesemaking can do when you respect tradition but aren’t afraid to do things your own way.”

Inspired by traditional Camembert

To develop Tunworth, Stacey travelled across France to study traditional Camembert production. Seeing the process first hand helped shape the early recipe and style of the cheese.

But Tunworth was never intended to simply copy Camembert. Over time it developed its own identity.

One of the clearest differences is the rind. Tunworth forms a thin, wrinkled rind that carries a lot of flavour, rather than the thicker white rind often seen on traditional Camembert. As it matures, the centre becomes beautifully soft and gooey.

The flavour is savoury and complex, with gentle vegetal notes that can hint at mushrooms, cabbage or sweet garlic as the cheese ripens.

Simon explains:

“When Tunworth is at its best, you get that lovely balance. The centre is soft and oozy, but the flavour stays savoury and rounded rather than overpowering.”

Why Lancashire works so well for Tunworth

Lancashire is known for its rain, often joked about as one of the wettest parts of England. But that climate turns out to be ideal for cheesemaking.

Normandy, the home of Camembert, shares a similar damp climate. In both places the rain feeds lush grasslands, which in turn produce rich, high-quality milk.

That milk plays a huge role in the flavour and texture of Tunworth. It gives the cheese its richness and helps create the silky texture people love.

What makes Tunworth unique

Great cheese starts with great milk.

Tunworth is made using rich Lancashire milk from our own family herd. That milk plays a huge role in the cheese’s character, helping create the indulgent texture and deep savoury flavour that Tunworth is known for.

As the cheese ripens, the centre softens into a smooth, spoonable texture while the bloomy rind develops its own gentle character.

The aromas evolve as the cheese matures too. Younger Tunworth can carry fresh, earthy notes, while a more mature cheese develops deeper savoury aromas that soft cheese lovers know and appreciate.

As Simon Smallwood, Cheese Grader at Butlers Farmhouse Cheeses, explains:

“As a cheese grader, you’re always looking for that moment where the texture and flavour come together. Tunworth is one of those cheeses that really rewards patience as it ripens.”

It is a complex cheese, but always a comforting one. Rich, indulgent and deeply satisfying.

How to enjoy Tunworth

Tunworth is just as good on a cheeseboard as it is enjoyed on its own. One of the simplest ways to serve it is baked in an oven proof dish.

Place the whole cheese in the oven for around 15 to 20 minutes until the centre becomes soft and molten. Add a sprig of rosemary, a drizzle of olive oil or a clove of garlic before baking, then serve with warm crusty bread for dipping.

If you are building a cheeseboard, Tunworth pairs beautifully with both blue and hard cheeses. Together they create a balanced board with plenty of contrast in flavour and texture. Then, just add crackers, chutney and perhaps some charcuterie to round things out.

When it comes to drinks, crisp white wines and sparkling wines work particularly well. A good Chardonnay or Champagne cuts through the richness of the cheese and keeps everything nicely balanced.

For something a little different, you can also try cooking with it. Clarence House has even shared a recipe for the King’s favourite cheesy baked eggs made with Tunworth.

Rich, savoury and full of character, Tunworth has become a modern British classic. A soft cheese that holds its own alongside the great Camemberts of Europe, while proudly showing what British cheesemaking can do.

You can buy Tunworth directly from our online store.