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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. Described as "A full-flavoured, creamy, organic, Brie-style cheese made to an original 19th century recipe. Notes of mushroom mingle with a slight citrus twist."

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