Find Similar Products to Tunworth Hampshire Camembert

A raw-milk PDO Camembert hand-selected by Britain's oldest cheesemonger, made on the Cotentin coast of Normandy. Soft rippled white rind encloses a supple, creamy interior with earthy, cellar aromas and an intense, fruity finish. Tunworth is celebrated as Britain's answer to a great Camembert, so the most faithful mirror is a genuine PDO Camembert de Normandie — the very style it pays homage to. Paxton & Whitfield's sourcing pedigree means you get the same bloomy rind, oozing paste, and mushroomy depth you love in Tunworth, just from its Norman homeland. If you appreciate Tunworth's artisan credentials and careful maturation, you'll feel right at home here. The supple, creamy centre and earthy rind character track almost identically, making this the closest possible step sideways without repeating the same cheese.

A handcrafted raw-milk Brie-de-Meaux style cheese made at Fen Farm Dairy in Suffolk using milk from their own Montbéliarde cows. Silky, golden breakdown beneath a nutty rind, with mushroom, farmyard, and bright citrus notes. Baron Bigod sits squarely in Tunworth's taste world — both are raw-milk, white-bloomed British artisan cheeses with real farmyard character and a luxuriously yielding paste. Where Tunworth is compact and Camembert-shaped, Baron Bigod goes large-format Brie-style, but the flavour DNA — earthy, mushroomy rind, creamy ooze, citrussy freshness — is unmistakably kindred. If you value the fact that Tunworth is made on a single farm from a single herd, you'll be captivated by Baron Bigod's identical ethos. It's widely regarded as one of the finest British cheeses made today, and a natural next step for any Tunworth devotee.

A legendary washed-rind cow's milk cheese from Burgundy, matured for at least six weeks and bathed in Marc de Bourgogne brandy. Pungent, sticky orange rind concealing a molten, richly savoury interior with sweet, spicy, and dried-fruit undertones. This is the wildcard for Tunworth lovers who want to push further into the soft, runny, intensely flavoured cheese world. Both Tunworth and Époisses are small, round, cow's milk cheeses that reward patience — they peak when the interior is almost liquid — and both carry that distinctive 'alive' quality that marks out great farmhouse cheese. The big difference is the rind treatment: where Tunworth is all delicate white bloom, Époisses goes full washed-rind and turns up the volume dramatically. If you've ever baked a Tunworth and loved the way it becomes a pool of umami richness, Époisses delivers that intensity at room temperature, every time. An adventurous but entirely logical leap.