Description
Tintern Cheese
About Tintern
Tintern is one of those cheeses where you know exactly what you’re getting — cheese and pickled onions — and frankly, what’s not to like?
It’s a creamy Cheddar-style cheese blended with pickled onions and chives. The onions bring sweetness, acidity and that unmistakable pickle flavour, while the chives add freshness and those lovely green flecks running through the cheese.
It’s not complicated. It’s not trying to be. It’s just a really tasty combination that works.
The cheese takes its name from Tintern Abbey in the Wye Valley, one of the most beautiful ruins in Wales. I’ve visited and can thoroughly recommend it if you’re ever in the area. The Abbey was founded in 1131 and sits beside the River Wye, surrounded by wooded hills — it’s one of those places that really is every bit as lovely as the photographs make it look.
Cheese & Pickle
Adding flavours to cheese is nothing new, and some combinations have survived simply because they make sense.
Cheese and onion is definitely one of them.
With Tintern, the pickled onions are mixed through the cheese rather than sitting alongside it, bringing acidity that cuts through the richness. The chives then add a fresher, greener flavour and stop the whole thing becoming too sweet.
Essentially, someone has taken one of Britain’s favourite cheese combinations and put it all together for us.
Very thoughtful of them, really.
Tintern – Jen’s Tasting Notes
The pickled onion is definitely the star of Tintern.
You get the rich, creamy cheese first, quickly followed by that familiar sweet-and-sour flavour of pickled onion. There’s enough acidity to cut through the richness without overwhelming it, and then the chives come through with a lovely fresh, slightly oniony flavour of their own.
I particularly like the contrast between the creamy texture and the little pieces of onion scattered through it.
It’s tangy, savoury and slightly sweet — and if you’re someone who can’t contemplate a piece of cheese without reaching for the pickle jar, I think you’ll rather like this one.
How to Serve and Pair Tintern
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: A dry cider is a natural match. The apple and acidity work brilliantly with both the creamy cheese and the pickled onion.
- Something a little different: I’d actually try a crisp lager with this one. It’s refreshing enough to cope with the pickle without adding too many competing flavours.
- On the plate: Good bread, a few crackers and perhaps some slices of apple. You really don’t need chutney — Tintern has already brought its own!
- In the kitchen: Tintern makes a cracking cheese toastie. Add some good ham if you fancy it, but whatever you do, don’t add more onion. There’s quite enough going on already.
Jen’s note: Tintern Abbey is genuinely worth a visit. I’ve been and it really is beautiful. I’m not going to pretend that eating Tintern cheese will transport you magically to the banks of the River Wye — but I’d happily recommend both!
Buying Tintern
- Brand or Producer: Croome Cuisine
- Product name: Tintern
- Milk: Cow
- Country: Wales
- Region: Abergavenny
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £2.90
- 500g wedge, £14.50
- Whole wheel (approx. 1.6kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
Welsh Cheddar Cheese (92.9%) (MILK, starter cultures, rennet, salt), Pickled Onion (6.5%) (silver skin onions, spirit vinegar, water, glucose-fructose syrup, salt, sugar, antioxidant ascorbic acid, citric acid, sodium METABISULPHITE, natural flavouring), Chives (0.2%), Shallot (0.2%), Potassium Sorbate
