There is an old farming saying, “Look after your cows and your cows will look after you.”
It goes to the heart of what happens here at Park Farm. We take a traditional approach both to how we raise and graze our small herd of 160 mainly Holstein Friesian cows and to our artisan, handmade, hands-on cheesemaking. The local Bath Cheese was well known in the 18th and 19th centuries. It was even recommended to Admiral Lord Nelson in a letter from his father. Graham Padfield tracked down the recipe for Bath Cheese in an old grocer’s recipe book. It stipulates that the cheese must be made with full cream milk, that salt be sprinkled on the young cheeses, and that the cheese was soft and covered with white mould.