Bath Soft Cheese is a traditional English soft cheese with a white bloomy rind, produced at Park Farm in the village of Kelston, near the city of Bath, using pasteurised cow’s milk from the farm itself. It represents a modern revival of a historical local cheese that was already known and appreciated in the 18th century.

The cheese is made in small, square formats and undergoes a relatively short maturation period, during which it develops a thin, delicate rind and a soft, increasingly creamy interior. When young, its profile is fresh and milky with gentle acidity, while further ripening brings more complex notes of mushrooms, butter and subtle earthy tones.

The texture becomes almost spoonable at full maturity, especially when served at room temperature. The flavour remains balanced and refined, with a mild but persistent savoury finish.

Production is small-scale and artisanal, allowing careful control over quality and consistency. Although often compared to Brie, Bath Soft Cheese has its own identity, marked by freshness and the character of locally sourced milk.

It is typically enjoyed on a cheese board with bread or crackers and pairs well with light white or sparkling wines. Overall, it represents a distinctive example of contemporary British farmhouse cheesemaking rooted in historical tradition.