keep it cool
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
milk, animal rennet, sea salt* (1.5%), starter culture, (*non organic).
for allergens, see ingredients in bold.
not suitable for vegetarians.
When it is young it is fresh and lemony, when it’s ripe it is gooey and mushroomy. Store in the fridge (less than 8c). To ripen further leave in a north facing window or cellar until it feels soft to squeeze. Unwrap at room temperature for an hour before serving.
You can cook the soft cheese like a French camembert. Slice the top off and insert some garlic and rosemary and grill for 15 Minutes.
About The Bath Soft Cheese Company
The Padfield family has been milking cows for three generations at Park Farm, near Bath. They started making cheese several years ago, in the same buildings in which the first generation of the family used to make cheddar.
The local Bath cheese was once well known, and in its heyday was recommended to Admiral Lord Nelson in a letter from his father in 1801. The Padfields found the recipe in an old recipe book. It stipulates that the cheese must be made with full cream milk, that salt should be sprinkled on the young cheeses with a feather and that the cheese should be soft and covered with white mould. Today, their cheese wins all sorts of awards for its fantastic flavour – even without the use of feathers!