Baron Bigod Brie is such a great cheese – with the awards to prove it.  They always come in perfect condition, meltingly soft to cut, and a smooth, silky golden texture, with a nutty, mushroom rind, the taste and texture are testament to the fantastic production methods.

The Baron Bigod is one of only a handful of Farmhouse Bries worldwide where the cheese is made by the farmer on the farm. You can taste the provenance, with long-lasting flavours of warm earth, farmyard and mushrooms, with occasional notes of citrus and truffle.

Made by Jonny Crickmore, a third-generation farmer at Fen Farm, and his herd of Montbeliarde cattle. The cows were hand-picked from small farms in the French Jura and are very well suited to the Suffolk climate. . Montbeliarde cows won’t give very much milk but the milk they do provide is protein-rich, flavoursome and perfect for cheesemaking. In fact, some of the best French cheeses are made exclusively from Montbeliarde milk, including Comte, Vacherin Mont D’ Or and Reblochon.

Baron Bigod is made by hand in small batches, very early in the morning so that we can use the raw milk still warm, straight from the cow at the perfect temperature for cheesemaking. The mould cultures are added to the warm morning’s milk and it is gently gravity fed into small vats just a few metres from the milking parlour, where the rennet is added. The curds are carefully hand-ladled into large moulds, using traditional pelle-a-brie ladles and the young cheeses are hand salted and then aged for up to 8 weeks in a cave-like environment.

Enjoy this cheese now, with the fresh meadow grasses of the fertile marshland of Fen Farm in the Waveney River Valley, Suffolk.