Cheese make | Soft |
---|---|
Cheese post make | Mould Ripened |
Milk type | Cow |
Strength | 2 |
County | Suffolk |
Pasteurisation | Raw Milk, Unpasteurised |
Baron Bigod 1kg round
£33.00
Treat yourself to a whole, full-sized Baron Bigod, the only traditionally made, raw cows’ milk (although currently being pasteurised) Brie-de-Meaux style cheese produced in the UK. Adds the wow factor to a cheese board or a celebration cheese cake, after all who doesn’t love brie?
Small batches of this brie-style cheese are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.
The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.
Sold in a whole round here, but if you prefer a smaller piece you can order 250g portions (approx quarter of a whole Baron Bigod) or the baby version (also approx 250g) see cheese menu.
1 in stock
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Isle of Wight Blue
First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. It is blue veined and is sold at 3-5 weeks of age. It has a 8 week shelf life. Being hand-made, the sizes have a minimum weight of 180g but are approximately 210g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Best Before date, the flavour will be a lot more spikier than when it was young.
Being naturally rinded, it is covered in green, blue, grey and white moulds. These give the cheese bags of character and the variety of surface moulds that grow on the rind will make it stand out on any cheeseboard.