Surveyed
The Padfield family has farmed at Park Farm in Kelston since 1914, and Graham Padfield, a third-generation dairy farmer, began making cheese there in 1993 in the same outbuildings where his grandmother once made Cheddar. Research at the local library led him to revive a long-lost recipe for Bath Soft Cheese, a washed-rind cow's milk cheese now joined by Wyfe of Bath and Bath Blue. Bath Blue took first place in its category at the World Cheese Awards 2014-15, beating around 2,700 entries from around the world. The farm shop and café trade from the single Kelston site, selling the cheeses direct alongside other local produce, with visitors able to watch the herd being milked in the afternoons.