Baked Tunworth with Dipping Potatoes
This recipe is from the 'Loddon & Eversley on a Plate' recipe book. Produced by www.hampshirefar.co.uk and funded by the Loddon & Eversley Heritage Area LEADER programme, through the Rural Development Programme for England (RDPE).
- 1 Tunworth cheese
- 1 clove garlic
- few sprigs rosemary
- pickled vegetables e.g. gherkins, onions & caper berries to serve
- Remove the cheese from its paper wrapping and put it back in the bottom part of the box or a snugly fitting oven proof dish. Thinly slice the garlic and snip the rosemary into small sprigs. Make 8 or 9 deep incisions in the top of the cheese and insert a sliver of garlic and a sprig of rosemary into each one. Place the cheese in the centre of a large piece of foil, bring up the sides and crimp together to seal.
- Boil the potatoes in salted water for 10 - 15 minutes. They are ready when a skewer slides in easily.
- Meanwhile, bake the Tunworth at 200c/Gas Mark 6 for 10 - 15 minutes until molten all the way through. Unwrap and discard the foil and transfer carefully to a warm serving plate. Arrange the potatoes around and serve with a selection of pickled vegetables for dipping to cut through the richness of the cheese.