An organic cheese made by hand from pasteurised cows milk to the original recipe at Park Farm, Bath.
Organic
Organic Milk with Traditional Rennet, Salt, Starter Culture
0
Typical values
per 100g
Energy
310kcal
Energy
1297kJ
Fat
26g
Carbohydrate
<1g
Protein
17.5g
Salt
1.5g
Preparation and Usage
This cheese has a life of 8 weeks from the day it was made. Store it in its wrapper in a cellar or a fridge at < 8C. If you prefer your cheese fresh and slightly firm, then eat 4 weeks before the UBD. If you prefer your cheese ripe, gooey and earthy, then eat it closer to the UBD. Unwrap and leave at room temperature for an hour before serving. The recipe: When the curds have drained, sprinkle fine salt on, and spread with a feather. Place on a dry shelf turning them daily. When a fine white mould has covered them they are fit to eat. Bath Cheese will demonstrate its ripeness by spreading on bread as butter does with aid of a knife.
Disclaimer
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