You’ll pick up summery meadow notes and buttery aromas in this creamy, succulent cheese. The rind adds to its nutty taste, thanks to the cheese ageing for four months to give a deep flavour. Its taste changes ever so slightly according to the season, as it’s made from the milk of one single herd of cows – but it’s always sweet and rich.
A traditional cheese needs a traditional drink, so pair Wyfe of Bath with an aged port. Try Barros 10 Year Tawny Port, which has smooth notes of vanilla and chocolate.
About the producer
From a recipe inspired by Gouda, Wyfe of Bath is made by Graham Padfield at Park Farm on the outskirts of Bath. It’s created by hand at the dairy, using the milk from its own herd of Holstein Friesian cows. The cheese is made by placing the curd from the organic cow’s milk in cloth baskets, and it keeps this round, basket shape.
How to enjoy
Wyfe of Bath is similar to young Gouda, but springier as it’s not pressed. Like Gouda, try it with port and crackers on a cheeseboard or melt into sandwiches and soups.