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Bath Soft Cheese is a traditional, soft-white cheese made from pasteurised cow's milk. Originating from southwest England, it belongs to the Brie family of cheeses. It has a creamy texture and a bloomy rind. It is produced in Kelston, near Bath. The flavor of Bath Soft Cheese is earthy, mushroomy, and citrusy, with a grassy, aromatic scent. [1]
Wyfe of Bath is a semi-hard cows' milk cheese produced near the city of Bath. The cheese takes minor inspiration from the Dutch Gouda. [1] Wyfe of Bath has a light caramel color, firm rind, and nutty, creamy, buttery center, and sweet and rich taste. [2] [3] The name Wyfe of Bath is derived from the name of a character in Chaucer's Canterbury ...
Bath Blue; Bath Soft Cheese – Soft cheese made in Bath; Beacon Fell Traditional Lancashire Cheese – Protected designation of origin UK cheese; Beenleigh Blue cheese – Soft blue cheese; Berkswell – Type of British cheese; Blue Stilton – English type of cheese [1] Black Bomber; Bowland cheese
B. Babybel; Baguette laonnaise; Bandel cheese; Basket cheese; Bath Soft Cheese; Bay Lough Cheese; Béal Organic Cheese; Beaufort cheese; Bastardo del Grappa; Bel Paese (cheese)
Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's milk. Winner of the Best British Cheese award at the 2020 Virtual Cheese Awards [ 18 ] Stinking Bishop – award-winning, washed-rind cheese produced since 1994 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the ...
Cornish Blue by Cornish Cheese Co. of England. [14] 2011: Ossau-Iraty by Fromagerie Agour of France. [15] 2012: Manchego DO Gran Reserva by Dehesa de Los Llanos of Spain. [16] 2013: Montagnolo Affiné by Käserei Champignon of Germany: 2,777 cheeses, 436 producers, 30 countries). [17] 2014: Bath Blue by Bath Soft Cheese of England: 2,600 ...
Bath Skyline; Bath Soft Cheese; S. The Sack of Bath; W. Wyfe of Bath This page was last edited on 27 May 2020, at 21:09 (UTC). Text is available under the ...
The salt absorption stops bacteria growing, as with Cheddar. If white mould spores have not been added to the cheese milk it is applied to the cheese either by spraying the cheese with a suspension of mould spores in water or by immersing the cheese in a bath containing spores of, e.g., Penicillium candida.