Baron Bigod Cheese

Baron Bigod

A soft, white bloomy-rind cheese handmade in Suffolk, similar to Brie de Meaux.

£9.25 per 250g
Not for export Unpasteurised Traditional Rennet Cow

Weight:

Select the weight for your hand-cut cheese.

PLU 531

Key Facts

  • CountryEngland
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • Weight Type250g

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
  • AllergensMilk

Nutritional Information

  • Typical ValuesPer 100g
  • Energy kJ1510
  • Energy kcal365
  • Fat30.94
  • Of which saturates22.27
  • Carbohydrates2.13
  • Of which sugars<0.50
  • Protein20.50
  • Salt1.697
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

Award-winning British Soft Cheese with a focus on 'greener Farming'

Baron Bigod is a soft, white bloomy – rind cheese with a golden curd and long lasting, earthy and mushroom flavours- very similar to a Brie de Meaux

Baron Bigod is hand made on Fen farm in Suffolk where the Crickmore family have been farming for three generations. Their herd of Montbeliarde cows graze the beautiful marshlands of the Waveney River Valley and their delicious raw milk is used to make the finest artisan cheeses by cheesemaker Jonathan Crickmore.

Baron Bigod is the product of three years of learning, travel and experimentation creating a unique and delicious Brie like cheese. The cheese is made on the farm in small batches very early in the morning, after the cows have been milked. The warm milk straight from the cows is perfect for cheese making and it is made just meters from the milking parlour.

The fresh curds are hand ladled into large moulds using traditional pelle-a-brie ladles and the young cheeses are then hand salted and aged for up to 8 weeks. The makers -Jonny and Dulcie Crickmore are committed to 'greener farming' through the use of solar power, heat exchange (harnessing the heat extracted from the warm cows' milk and using it to help heat washing water for the milking parlour) and also through reduced fuel consumption. 

This traditional artisan process, only using the fresh warm milk creates a smooth delicate and silky texture. 

  • 2018 James Aldridge Memorial Award: "Best British Raw Milk Cheese"
  • 2017 British Cheese Awards: Gold

 Cheese weights ordered in multiple quantities are always cut as one large piece, unless otherwise requested in the delivery notes section of checkout