The Padfield family have been rearing dairy cows at Park Farm, Kelston near Bath for four generations. In 1990, Graham Padfield decided to start making cheeses again using their fresh organic milk – and was able to do so in the very same buildings where his grandmother made her Cheddar nearly 80 years before.
The Padfields retain a traditional approach to all that they do; from using organic methods to maintain healthy fields and happy cows, to their artisanal, hands-on cheesemaking techniques. The cheeses are made just 50 yards from where the cows are milked.
