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Bath Blue

Bath Blue is creamy and buttery in texture, with a well balanced saltiness and slight piquancy from the blueing.

£11.25 per 250g
Pasteurised Traditional Rennet Cow

Key Facts

  • CountryEngland
  • RegionSomerset
  • Flavourherbacious and creamy
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicYes

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1689
  • Energy kcal410
  • Fat35.0
  • Of which saturates23.0
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein23.7
  • Salt>0.01
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email

Brought in for the month of May to celebrate the opening of our new Bath shop on Green Street, meet Bath Blue, our May guest cheese.

Bath Blue is made by the Padfield family, on Park Farm in Bath.

The Padfield’s have been milking their herd of dairy cows on the farm for four generations now, taking on the farm in 1914. Cheese had been made on the farm since this time, Cheddar was initially made in the building that adjoined the farmhouse, with the cows milk by hand in the building across the yard. In 1990, when Graham Padfield decided to bring cheesemaking back to the farm he was able to do so in the buildings in which his grandmother had made her Cheddar nearly 80 years prior. In 2015 the production moved into the new cheese dairy, adjacent to the milking parlour.

The cheese is now made less than 50 yards from where the cows are milked.

In 2010 they began making Bath Blue. Bath Blue is made to a traditional Stilton recipe, however the cheese’s are made in very small batches – Bath Blue is made in a round vat which is around half the size of even the smallest Stilton makers. The curd of the cheese is hand ladled, and each cheese is pierced completely by hand using a small tool and ripened for 8 – 10 weeks.

In 2014 Bath Blue was awarded Supreme Champion at the World Cheese Awards.  Bath Blue is creamy and buttery in texture, with a well balanced saltiness and slight piquancy from the blueing.