A soft, white bloomy-rind cheese handmade in Suffolk, similar to Brie de Meaux.
- Flavourmushroomy and complex.
- Type of MilkCow
- Vegetarian RennetNo
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
- Typical Valuesper 100g
- Energy kJ1510
- Energy kcal365
- Of which saturates22.27
- Of which sugars>0.50
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 email@example.com.
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 milk is pasteurised 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 milk is then pasteurised in the dairy, 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.
- 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