Hampshire Cheeses - Stacey Hedges and Charlotte Spruce - started off in 2006 with the acclaimed Camembert-style Tunworth. In 2013 they added a second cheese, Winslade, conceived as a cross between Vacherin and Camembert. The cheese is encased in a collar of spruce bark giving it a unique and distinctive pine note.
How to eat Winslade
If it's ripe - say within two weeks of its date - it can be very soft. In this condition we suggest leaving the pine collar on, slicing off the top of the rind and eating it with a spoon.
If it's younger and firmer, slice right through the collar (you may need a serrated knife) in order to cut it into portions.
Pasteurised, not vegetarian.