Winslade, which was developed by Stacey Hedges and Charlotte Spruce of Hampshire Cheeses, was made as a sibling to what was previously their only cheese, Tunworth. Their plan was to create a cheese that would be the same size and shape as Tunworth, allowing them to make use of the same tools, but with a markedly different character. Winslade, a milder cheese than its predecessor, occupies the space between a Camembert style and a Vacherin style. It is matured for eight weeks, allowing its rind to develop, while the spruce band provides a note of pine. Like its sibling Tunworth it is now made by Tim Fisher at Butler's Farmhouse cheeses in Lancashire.
