Park Farm is in Kelston, just outside Bath. Graham Padfield is a third-generation farmer, but the first in his family to make cheese, and this is his first, originally made back in 1993. Although this is a camembert-style cheese, it's actually a revival of a traditional British recipe – part of one from 1908 appears on the label.
Bath Soft Cheese is Soft and yielding, with a mushroomy coat and a rich, flowing interior, one cheese writer said "eating it is pure luxury". The 4" square cheese, attractively wrapped with a wax seal, weighs around 260g.
The dairy – now called Bath Soft Cheese – is probably the region's foremost producer of organic artisan cheese, so it's great to be listing their cheeses, which include Kelston Park, Wyfe of Bath and Bath Blue.
Organic / Pasturised / Vegetarian
NB Interested in Cheese Genealogy? A minority interest, I'll grant you, but Pete Humphries of White Lake Cheese used to work for Bath Soft Cheese before leaving to make his own, among which is the sublime White Nancy.
