Winslade is made in the village of Herriard, just on the outskirts of Basingstoke. It is here that Stacey Hedges and Charlotte Spruce make their award winning cheese by hand. Milk is delivered every morning from a nearby farm, after production the cheeses are matured for 6-7 weeks. During this time the young Winslade cheeses develop their distinctive pinkish rind. The cheese itself is milder than its sister cheese, Tunworth.
The spruce belt that surrounds the cheese helps it to keep its shape as the cheese is extremely soft and gooey.
Following on from the success of Tunworth, Winslade has won the title of Best New Cheese at the British Cheese Awards as well as Best Soft Cheese at the Artisan Cheese Awards.
We love to pair it with a glass of spicy Alsace Gewürztraminer.