Bath Blue Cheese by The Bath Soft Cheese Company 1.5kg

A classic blue veined cheese made from the milk of our own cows. Ripened for eight to ten weeks to give a creamy blue veined taste. In 2014 it was awarded Supreme Champion at the World Cheese Awards.

Bath Blue follows a traditional Stilton recipe but unlike the majority of Stiltons, with a few notable exceptions, each stage is done entirely by hand. They are made in very small batches using a vat which is around half the size of even the smallest Stilton maker and then in individual buckets.

This Bath Blue Cheese is 1 of 6 British cheeses still being made today, that won the World Cheese Awards!

About the Producer
Award-winning cheese made by hand at Park Farm, Kelston near Bath with milk from our own cows. The Padfield family have been happily milking a herd of cows at Park Farm for four generations. Edward Ernest Padfield took on the 240 acres of Park Farm in August 1914. Cheddar cheese was made by his wife in the building that adjoined the farmhouse and the cows were milked by hand in the building across the yard. They had a small herd of Shorthorn cows.

The local Bath Cheese was well known in the 18th and 19th centuries. It was even recommended to Admiral Lord Nelson in a letter from his father, written shortly after Nelson’s victory at the Battle of Copenhagen.. Bath Blue came first at the World Cheese Awards 2014-15, seeing off competition from 2,700 other cheeses from around the globe.

All of our cheeses are made using old-fashioned manual methods, which gives the cheeses more flavour.