Local cheese from The Bath Soft Cheese Co.

The Padfield family have been happily milking a herd of cows at Park Farm in Kelston 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.

In 1990, when Graham Padfield decided to start making cheese again, he was able to do so in the very same buildings in which his grandmother had made her Cheddar nearly 80 years before. Times change and in 2015, production moved into a new cheese dairy adjacent to the cattle dairy and milking parlour. Hugh, Graham’s son, works alongside his father and together they are creating award-winning cheeses, which are now made less than 50 yards away from where the cows are milked!

The family continue to employ a traditional approach both to raising and grazing the small herd of 160 mainly Holstein Friesian cows and also to their cheese making. The three signature cheeses are made throughout the week by hand, using traditional methods and are supplied to farmers’ markets, shops, restaurants and delis both locally and further afield.

Wyfe of Bath (250g)


Succulent, nutty and creamy. This semi-hard cheese is redolent of buttercups and summer meadows. It is made by placing the curd in cloth lined baskets, it retains the basket shape and has a soft light caramel colour. It is made with vegetarian rennet

Wyfe of Bath takes its name from Chaucer’s Canterbury Tales and, like the tale, when you cut into a Wyfe of Bath you will get a taste old England.

Allergens: contains milk

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