Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Bath Cheese

Unpasteurised Cow's milk cheese. Made as small, thin squares. Ripened in two weeks and eaten when covered with a fuzzy mould Usually white, sometimes yellowish, soft, creamy with a mild, slightly acid favour, mellowing with age.

Bath cheese is known from at least the early 19th Century, but disappeared in the 20th, to be revived by the Bath Soft Cheese Company of Kelston in the 1980's.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018