Made to a process close to Gouda at Park Farm (Kelston – Just out of Bath), this particular recipe comes from Graham Padfield. Unlike Gouda, Wyfe of Bath is not a pressed cheese and therefore does retain a higher moisture content. This results in a springier, more buttery texture. The flavour is light, grassy, sweet, and buttery when young. It does tend to develop a nutty, more caramelly profile as it ages.