Milk is produced by the female of the species. The milk for our cheese comes from cows. But before a cow can produce milk she must produce a calf and in order to produce a calf she has to be mated with a bull.
So the male of the species does have a small but significant part to play in this largely female dominated food production system.
Here is our bull.

From Cows at Park Farm

We’ll be joining other atrisan producers at the Big Winter Taste off. The event is at Saw Close, Bath on Wednesday February 9th at 7.30pm. Come along and taste the best cheese, pork, cider, beer and wine made in the west country. Tickets just £10 per head available in advance from www.marketbath.com or 01225 330009

Michel Roux selected Bath Soft Cheese from the cheese board in the fourth episode of his series “Michel Roux’s Service”.

Half-way through their training, Michel took his trainees out of the restaurant, and into the world of five-star hotel service. They were serving the high-paying guests at an exclusive country house hotel in the heart of Dartmoor, where the motto is ‘the guests can have what they want, whenever they want it’. When it came to training them on the cheese board, Michel asked one of the trainees to serve him a piece of Bath Soft Cheese. If you can ask for any cheese, you might ask for Bath Soft Cheese.

From Selling cheese

Christmas morning… And With plenty of silage in front of them, and sun on their backs, the cows are happily ruminating in the yard, making milk, for us to make into cheese. Underneath the layers of snow and tyres and plastic is the silage. About 1000 tons. That is just enough to feed the cows until the grass starts growing next spring

From Cows at Park Farm

Preparing orders takes a lot of  time, and now that we are supplying Abel and Cole mail order customers we have to segment and vacuum pack lots of the Wyfe of Bath cheese segments. Fortunately we have someone who is very good at doing that… his name is Angel!

Here he is in action:

From Preparing cheese orders

I was recently asked to be a judge at the World Cheese Awards hosted by BBC Good Food Show at Birmingham NEC. It’s been a great year for our organic Bath cheeses, winning awards at every competition we’ve entered including golds at the British Cheese Awards and Nantwich international. But it was fascinating to be on the other side of the table particularly with thousands of cheeses from around the world. As an artisan maker of a handful of cheeses I felt overwhelmed and awed by the vast array of cheeses of all shapes and sizes.

You can judge a cheese by it’s smell, taste and texture, but you can also judge it by the expression on your fellow judge’s face. Some of the cheeses were fantastic others were special but in a different way. It was encouraging to see many of the best cheeses coming from small scale producers (like us).

Every 1st and 3rd Sunday we’ll be selling our cheeses at the market held at the Old Tobacco Factory, 134 Raleigh Road, Bristol, BS3 1TF

Our cheeses are now being sold by the excellent organic online grocers Abel & Cole “Good food, the right way”

http://www.abelandcole.co.uk/bath-soft-cheese-250g

http://www.abelandcole.co.uk/wyfe-of-bath-cheese-200g

Last night’s spectacular ground frost, highlighted the way that cows like to walk to and from the fields. They like to keep, quite literally, to the beaten track.
Here are some “beaten tracks” made by the cows as they stroll their way through the Close Field down to a new grazing ley.
The weather this autumn might be described in farming circles as “open”. Meaning that it has been dry enough for the cows to stay out in the fields and there has still been grass for them to eat.
This is just what we need as the 2010 summer will be remembered for its absence of rain, consequent lack of grass and inadequate yields of silage.

From Cows at Park Farm

Hamish Johnston’s fine cheese shop at 48 Northcote Road, Clapham is now stocking our Bath Soft Cheese and Wyfe of Bath Cheeses

http://www.hamishjohnston.com/