For November Charlie Lavender, the new manager of the Bath shop, has selected the award-winning, handmade English cheese Bath Blue to enjoy. (Pasteurised organic cows' milk, traditional rennet).
This delicious blue cheese is made by The Bath Soft Cheese Company in its dairy at Park Farm, Kelston, north west of the city of Bath - hence the cheese's name. It is ripened in the farm's traditional stone maturing rooms for eight to ten weeks to achieve its unique flavour.
The Padfield family have been running Park Farm as a dairy farm for over three generations and a few years ago they thought that they would try making cheese. They started to make the cheese in the same buildings in which Graham Padfield's grandmother used to make her cheddar.
The cows graze on pastures that are just a few hundred yards away from t he dairy and the family take great care of them. There is an old farming saying, "look after your cows and your cows will look after you."
They currently make four cheeses; Bath Soft Cheese, The Wyfe of Bath, Kelston Park and Bath Blue. They have won numerous awards for the quality of the cheeses they produce and at the 2014 World Cheese Awards Bath Blue won Supreme Champion.
Charlie says: "I love to enjoy Bath Blue with a glass, or two, of our fine Tawny Port. The delicate wood notes and rich mature fruit flavours from this port marry perfectly to the creaminess of the cheese. It's a really popular cheese for us in the shop as it is a fantastic, locally produced cheese."