Waitrose and Partners
Baked Tunworth with garlic, rosemary & vermouth

Baked Tunworth with garlic, rosemary & vermouth

Oozy molten cheese infused with heady rosemary and vermouth sets just the right tone for dinner with friends. Serve with crusty bread for dunking. 

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  • Serves6
  • CourseStarter
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 250g pack Tunworth cheese* or Camembert
  • 1 clove/s garlic, cut into slivers
  • 1 sprig/s rosemary, torn into smaller sprigs
  • tbsp vermouth
  • 3 frozen White Rustic Baguettes (from a pack of 4)
  • Chutney (we used No.1 Spiced Quince & Pear Relish*), mixed radishes and red grapes, to serve (optional)


  1. Preheat the oven to 200°C, gas mark 6. Unwrap the cheese, discard the wrapping, and put the cheese back in the box. Tie kitchen string around the whole thing to secure it while cooking.

  2. Use a sharp knife to make a few long crosswise cuts in the cheese. Push the garlic slivers and rosemary sprigs into the cuts. Grind over some black pepper, then put the cheese, in its box, on one side of a large baking tray and pour over the vermouth. Bake for 10 minutes.

  3. After 10 minutes, put the frozen baguettes on the other side of the baking tray and return the tray to the oven for a further 10 minutes until the cheese is gooey and the bread baked. Slice the baguettes and serve on a board or platter with the cheese and chutney, radishes and grapes, if liked.


Typical values per serving when made using specific products in recipe


1,330kJ/ 317kcals



Saturated Fat












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