Baron Bigod is a soft white-rinded brie-style cheese with a silky texture and golden curd. It is distinctly layered - the centre is delicate with yoghurty acidity, becoming more unctuous and creamy towards the rind. Baron Bigod has aromas of earth, farmyard and mushroom with a long finish.
It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK. We are lucky to be able to claim it as a local cheese since it is made by the Crickmore family at their farm near Bungay. The Crickmores named their cheese after the 12th Century Earl of Norfolk who owned the land on which their cows now graze.
Baron Bigod is widely acclaimed to be one of the best cheeses being made in the UK, we highly recommend it.
- Raw Cows' Milk
- Animal Rennet
What’s special about Baron Bigod
The Crickmore family have been dairy farmers for generations on the water meadows just outside Bungay on the Suffolk / Norfolk border. In 2013 the current generation, Jonathan and Dulcie Crickmore, frustrated by the vagaries of the commodity milk market, began to look for a new way to use their milk.
With encouragement from Neal’s Yard Dairy they developed a brie-style cheese, seeking guidance from leading French consultant Ivan Larcher. They follow a traditional French recipe to make a cheese that is a traditional brie but with a character all of its own. Its flavours, aromas and characteristics are influenced by the cows’ milk and the rich variety of grasses and herbs that grow on the land they graze.
Over time the Crickmores have been switching their herd of Holsteins for Montbeliarde, a French breed renowned for their protein-rich milk which is ideal for cheese making. You can read more about what makes the milk special and how Baron Bigod is made in a dairy right next door to the milking parlour in our journal - Behind-the-scenes at Fen Farm Dairy >
Baron Bigod is hand-made in small batches very early in the morning so that the raw milk is still warm from the cow. Mould cultures are added and the curds hand-ladled into large moulds. The cheese is salted by hand everyday and aged for up to 8 weeks in a cave-like environment.
Baron Bigod won a Gold Medal at the British Cheese Awards 2017.
Baron Bigod is perfect for any cheese board but it is also superb melted in a cheese toasty, perhaps with some chilli jam.
Pair Baron Bigod with Prosecco - the bubbles provide a nice crisp contrast on the palate to the cheese’s rich creaminess and the fruity nature of Prosecco enhances the delicate fruit aromas in the cheese. Other sparkling wines, even Champagne, also work well.
Fruity but not too tanic wines work well too - a fruity rosé, a dry Riesling or a light Pinot Noir.