The Bath Soft Cheese recipe was discovered by Graham in an old grocer's book, and is more than 200 years old.
Its flavour is attributed to Graham's cattle, a single herd of 160 Friesians who are organically reared and fed.
Each cheese requires a different means of production, with the Bath Blue being the most laborious. The cheese is made in the same way as a Stilton, in a cylindrical mould and pressed under the pressure of its own weight. It requires regular turning to ensure an even ripening before it can be inoculated with blue mould spores, which produce a marbled effect throughout the cheese.
The Wyfe of Bath cheese is dunked for 30 hours in brine after shaping and left to mature. These cheeses are now housed in the same farmhouse where Graham's grandmother used to milk her cows before making her own Cheddar.
Park Farm is about to go through another period of change with the expansion of the cheese dairy.
The farm has planning permission to convert another of its farm buildings and Hugh said: "Christmas 2013 is going to be a challenge and we will struggle to fulfil the market demand. We will probably work round the clock, but by 2014 the new facility will be open."