Winslade – gentle love child of a Vacherin and a Camembert

We had visitors from The Netherlands where they have some absolutely cracking cheeses – see Old Beemster.

I wanted to give them a flavour of what we can offer in this country, and accordingly I bought some Bosworth Ash Log, some terrific Stinking Bishop…. and then some of this – Winslade – which was new to all of us.

It looked fabulous, creamy, oozing, unctuous; and when we came to taste it it didn’t disappoint. I wasn’t surprised to learn that in 2013 Winslade won the Best New Cheese Award; and in 2016 a silver – also at the British Cheese Awards.

Winslade is a new cheese, the younger, milder brother of Tunworth, and the love child of a vacherin and a camembert.

Where the vacherin comes in a spruce tub, Winslade has a spruce collar which gives it a slightly woody taste. But on the other hand, Winslade is matured in the same way as a camembert, in geotrichum (a type of fungus) moulds.

Produced at Hampshire Cheeses, near Alton in Hampshire, Winslade was conceived by an Australian cheesemaker, Stacey Hedges, and a local cheesemaker, Charlotte Spruce.

winslade cheese
I caught this cheese just at the right time… it just oozed out on the cut.
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Pavé Cobble: a cheese of brawn and might

We had a cold lunch of salmon cured in beetroot and gin; various pâtés and mousses; and then a cheeseboard selected carelessly from what…
Read More

Oxford Isis – a Mohammed Ali of a Cheese

Alright, so it’s the Oxford and Cambridge Boat Race today, so it seems appropriate, bearing in mind that the Oxford second boat is called Isis…
Read More

Exmoor Blue Cheese

When I was staying at The Secret Holt last year I picked up a 500g ‘baby’ sized Exmoor Blue cheese at the local farmshop.
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts