Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
£13.00
Winslade really shows what modern British cheesemaking can do, innovative but still rooted in tradition. Made by the Hampshire Cheese Company as a companion to Tunworth, it brings together French and Alpine ideas with good English milk and skill. The spruce bark collar, creamy spoonable texture, and delicate woodland flavour make it both visually striking and deeply satisfying to eat.
Winslade is a real standout among modern British cheeses. It takes a bit of inspiration from the continent but is very much at home with English milk and know-how. Soft and creamy, with that lovely aromatic spruce bark wrapped around it, Winslade has a gentle woodland character and a texture that feels like a treat. No wonder it’s found its way onto so many cheeseboards up and down the country.
Winslade comes from the Hampshire Cheese Company, which was started by cheesemaker Stacey Hedges back in 2005. They first made a name for themselves with Tunworth, a Camembert-style cheese that picked up plenty of awards and fans in the UK.
After Tunworth’s success, the team decided to try their hand at a second soft cheese, one with a different texture and flavour, but still in their signature small round shape. Winslade finally made its debut in 2013, after a fair bit of experimenting.
Winslade takes inspiration from Alpine spruce-wrapped cheeses, Vacherin Mont d’Or springs to mind, but it’s crafted with British milk and a local touch. The spruce bark keeps the cheese intact as it ripens, lending a distinctive, gentle aroma.
Winslade didn’t take long to get noticed. In its very first year, it picked up Best New Cheese at the British Cheese Awards, which is no small feat and helped put it firmly on the map. Since then, it’s gone on to win more medals, even at the World Cheese Awards. Not bad for a relative newcomer.
Today, Winslade remains closely associated with the Hampshire Cheese Company, although production has expanded after the company was acquired by Butlers Farmhouse Cheeses in 2024, allowing the cheeses to reach a wider audience.
Winslade is a soft, bloomy-rind cow’s milk cheese made using pasteurised milk. The curds are handled gently and matured in the traditional Camembert style, allowing the centre to soften gradually as the cheese ripens.
Winslade stands out for its spruce bark collar, which keeps it in shape as it softens and adds a gentle aroma, making it unique among British soft cheeses. Visually, Winslade develops a white rind that sometimes shows a hint of pink or mottling as it matures. Underneath, there’s a pale ivory centre that turns wonderfully soft and spoonable with time, and balanced flavour. At peak ripeness, the interior becomes extremely soft and creamy. In many cases, the centre can be scooped out with a spoon, as with baked Camembert or Vacherin.
The aroma is complex, with notes of fresh mushroom, cream, and gentle woodland from the spruce bark. Some detect hints of forest floor or fresh hay. The flavour profile is rich yet surprisingly gentle. Buttery and creamy on the palate with mild earthy and mushroom notes. There is a subtle pine or resin character from the spruce and a lingering savoury finish.
Compared to Tunworth, Winslade is a bit milder and more delicate, but still feels like a real treat. Because of its soft texture and aromatic character, it is often described as a cross between Camembert and Alpine spruce-wrapped cheeses.
Jen’s note: Winslade takes its name from a parish near Basingstoke in Hampshire. I was amazed to discover the parish has 42 listed buildings, quite the treasure trove for history lovers!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, cultures, salt, vegetarian rennet
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
