The only traditional raw milk Brie-de-Meaux style cheese produced in the UK. Read more
Why we love this
This is a truly exceptional cheese; made with milk from Jonny and Dulce's herd of Montbeliarde cows.
We’re rather excited about this cheese. It is the only traditional milk Brie-de-Meaux style cheese produced in the UK. In fact, even the French would be jealous, as this cheese is one of only a handful of its type in the world to be made by the farmer on the farm and can genuinely be called a true farmhouse Brie.
Baron Bigod (pronounced by-god) was, named after a 12th century nobleman. The cheese has a silky texture and a golden curd, with long-lasting complex flavours of farmyard, morels and warm earth. Awarded Gold at the British Cheese Awards.
Each cheese is made by hand in small batches, very early in the morning so that Jonny and Dulce 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.
Raw Cows Milk (Milk), Salt, Animal Rennet.
Not suitable for vegetarians.
How to store
Usually despached with 7 days shelf life.
Store in the fridge.
It is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines.
The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.
For best flavour, bring to room temperature one hour before serving.
If freezing, freeze on day of delivery. Defrost in the fridge. Once defrosted, keep refrigerated and use within 24hrs.
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