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Truffled Baron

The only traditional raw milk Brie-de-Meaux style cheese produced in the UK. Read more

£16.00
This product is on pre-order and will be available for Christmas delivery. You will be able to select your Christmas delivery date at the checkout.

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    ARTISAN
    RAW MILK
  • Free UK mainland delivery on orders over £100 (Excluding Highlands and Islands postcodes)
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  • All meat is delivered frozen
  • Our packaging is completely recyclable

This is a truly exceptional cheese; made with raw milk from Jonny and Dulce's herd of Montbeliarde cows. 

We’re rather excited about this cheese. It is the only traditional raw 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. A gorgeous white truffle, rich and creamy mascarpone runs through the centre of the cheese, infuses it with silky smooth texture and earthy mushroom flavour. 

Approximately 250g

Raw cow's milk (MILK), Geotrichum yeast cultures, Penicillium mould cultures, Animal rennet, Cooking Salt, Mascarpone, Summer truffle (Tuber aestivum Vitt) 78%, summer truffle juice (Tuber aestivum Vitt.) 18%, salt, flavour.

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Family Farms, Not Factory Farms

Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity.

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Over 30 years ago we founded Pipers Farm with one mission, to produce food we as a family could eat with complete confidence. We wanted to create a company that is ethically and environmentally responsible. When it comes to packaging we think long term, balancing the issues of climate change, pollution, and food waste. Our mission is to: Remove, Reduce, Re-love and Recycle all our packaging.

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