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Ripened between five to seven weeks by affineur Frederic Van Tricht
each stage is done entirely by hand
they were ready to welcome their first goats to the barn that they had rented at Earth Trust Farm
and then to the local term for the cheese’s shape
Wyfe of Bath Pack Weight:Whole (Average 2.4kg) Ripened between five to sevenWyfe of Bath is made with cows' milk, from a recipe inspired by Gouda, by Graham Padfield at Park Farm in the village of Kelston, on the outskirts of the historic city of Bath. Cheese is at the heart of the business, and the family has recently built a new dairy to accommodate the high demand. Everything is still made by hand, and the quality of the milk is paramount. Graham uses the milk from his own herd of Holstein Friesian cows to make the cheese,