Description
Winslade Cheese
About Winslade
Winslade is one of the stars of modern British cheesemaking. Soft, creamy and wrapped in a collar of spruce bark, it takes inspiration from some great European cheese traditions but has developed a character entirely of its own.
It was created in Hampshire by the team behind Tunworth as their second cheese. Where Tunworth takes its inspiration from Camembert, Winslade heads towards the Alps, combining the soft, bloomy character of a Camembert-style cheese with the spruce-wrapped, almost spoonable qualities you find in cheeses such as Vacherin Mont d’Or.
The result is something wonderfully indulgent, but surprisingly gentle.
From Hampshire Beginnings
Winslade was developed by Stacey Hedges and the Hampshire Cheese Company following the success of Tunworth. After plenty of experimentation, it was launched in 2013 and immediately made an impression, winning Best New Cheese at the British Cheese Awards in its first year.
The spruce collar is much more than decoration. As Winslade ripens and softens, the bark helps it hold its shape while also contributing subtle woody, resinous aromas to the cheese.
It’s a lovely example of British cheesemakers taking inspiration from established European traditions without simply copying them. Winslade might remind you of other cheeses, but it has very much earned an identity of its own.
In 2024, Hampshire Cheese Company became part of Butlers Farmhouse Cheeses, beginning a new chapter for both Winslade and Tunworth.
Winslade – Jen’s Tasting Notes
Winslade is one of those cheeses where patience really pays off.
When it’s young, the centre is firmer and fresher, but as it ripens the paste gradually softens until it becomes wonderfully creamy and, eventually, almost spoonable. At its best, you can lift off the top and dive straight in with a spoon.
The aroma starts with fresh cream and mushrooms, followed by gentle earthy, woodland notes. Get closer to the spruce collar and you may notice a little more woodiness and something slightly resinous.
Flavour-wise, it is buttery, milky and wonderfully savoury, with mushroomy notes and a gentle tang keeping all that richness in balance.
Compared with Tunworth, I find Winslade a little gentler and more indulgent. There’s less of that rustic Camembert character and more emphasis on cream, earth and the subtle influence of the spruce.
And that texture really is glorious.
How to Serve and Pair Winslade
- Make sure you take it out of the fridge a good hour before you want to eat it so it has time to soften properly.
- Classic pairings: English sparkling wine would be my choice. The acidity and bubbles are perfect against that gloriously creamy texture.
- Something a little different: A dry cider is lovely too, particularly with a really ripe Winslade.
- On the plate: Fresh sourdough is almost compulsory. Add some apple or pear and perhaps a few toasted hazelnuts, but don’t crowd it with too many accompaniments.
- In the kitchen: You can bake Winslade, but get one beautifully ripe and there’s really no need. Take the top off, grab some bread and start scooping.
Jen’s note: Don’t be in too much of a hurry with Winslade. I think it’s at its best when it’s properly ripe and the centre has become almost spoonable. Take the top off, get some good bread and dive in — no baking required.
Buying Winslade
- Brand or Producer: Butlers Farmhouse Cheeses
- Product name: Winslade
- Milk: Cow
- Country: England
- Region: Lancashire
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- Whole cheese (approx. 230g), £13.00
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)
MILK, cultures, salt, vegetarian rennet
