Barbecued Tunworth
How to make it
Tunworth has a long-lasting nutty and sweet milky flavour with the savouriness you’d expect from a Camembert-style. It shouldn’t be saved just for wintery nights by the fire, it can be fabulous on the barbecue too. Here’s the simple recipe:
- Ensure the coals of the barbecue are nice and hot and ashy
- Remove any interior packaging
- Return the Tunworth to the wooden case
- Wrap the whole cheese in foil
- Now bury the cheese in the hot ashes for 15 minutes
- When it’s time to remove it, remove the foil and open the box to reveal the hot melted cheese
- Finish with a sprinkling of thyme
- Serve with chunks of bread as part of the barbecue spread
Tunworth
While Tunworth’s style, texture and production is similar to a Camembert, the taste is unique: cleaner and smoother than its French inspiration. Tunworth is a previous Supreme Champion and Gold Award winner at the British Cheese Awards, and rightly so.
Oven baked cheese
There are plenty of cheeses that are perfection simply baked in the oven. The trick is finding the right dish to bake it in, adding the right extra flavours for each unique cheese, and of course creating the ideal dipping accompaniments. Here’s a recipe for oven baked cheeses.
Vacherin Mont d’Or is also perfection when baked. Here’s a recipe.
