Bath Soft Cheese is a square, hand-made artisan cheese with a soft, white bloomy rind and a luxuriously creamy centre. Each cheese is wrapped in parchment and sealed with red wax, a tradition that dates back to the 1700s. Admiral Lord Nelson himself once wrote that Lady Hamilton was particularly fond of this very cheese, and it has been carefully revived for today’s tables with the same craft and character.

On the nose, Bath Soft reveals gentle lactic aromas with touches of mushroom, fresh cabbage, and sometimes even wild garlic as it ripens. Beneath the rind, the paste is lush and buttery, often compared to clotted cream, and it glistens when perfectly ripe. The texture is consistently praised for its richness, melting in the mouth with a smooth, velvety feel.

The flavour begins delicately, with lemony, citrus brightness and a gentle tang, before broadening into deeper earthy and mushroom tones. Subtle notes of farmyard, wild garlic, and even a savoury mushroom-broth quality develop as the cheese ages, giving it a complexity that lingers far longer than a Brie or Camembert. A touch of salt lifts the sweetness and balances the richness.

What makes Bath Soft so compelling is its evolution. When young, it is fresh, lactic, and lively; as it matures, it becomes oozy, aromatic, and indulgent, with a finish that is at once clean and moreish. The rind adds its own flavours too — soft, savoury, and subtly ridged, never chalky — complementing the creamy centre with a delicate bitterness that rounds out the cheese.

Still made by hand just outside Bath, this is more than a soft cheese: it is a living piece of English food history. Sent out at around four weeks old, Bath Soft should be left at room temperature before serving, when it relaxes to a gooey, spoonable state, releasing all its depth of flavour and charm.