Hmmm. From the quaint island of merrie-olde England comes Bath Cheese, a completely unpasteurised soft white cheese made of cow's milk. Like angels crying on one's tongue, Bath Cheese is mild, tart, and slightly salty.
A two time silver winner of the British Cheese Awards, the flavour is famous for its hint of brie-like mushroom characteristic, tempered with field dandelion and finished with a nettle-pepper bite.
Bath Cheese is somewhat grainy when young, and is as ripe as the maidens who made it after six weeks.
Created by G and P Padfiel.
research source: cheese.com