Baron Bigod | Suffolk, England | Cow’s Milk | Raw Milk Brie-Style
Baron Bigod is Britain’s answer to Brie de Meaux—made on Fen Farm in Suffolk with milk from their own Montbéliarde herd. It's delicate but not demure, mushroomy and buttery with a fudgy core that melts to silk with age. The rind is downy and fragrant, blooming with Geotrichum candidum and Penicillium camemberti.
This isn’t a brie in name only. It’s curdled with traditional rennet, ladled by hand, and aged in caves until the paste gives like custard. English terroir meets French technique. It's ripe, rich, and steeped in both soil and skill.
Baron Bigod is Britain’s answer to Brie de Meaux—made on Fen Farm in Suffolk with milk from their own Montbéliarde herd. It's delicate but not demure, mushroomy and buttery with a fudgy core that melts to silk with age. The rind is downy and fragrant, blooming with Geotrichum candidum and Penicillium camemberti.
This isn’t a brie in name only. It’s curdled with traditional rennet, ladled by hand, and aged in caves until the paste gives like custard. English terroir meets French technique. It's ripe, rich, and steeped in both soil and skill.
Baron Bigod is Britain’s answer to Brie de Meaux—made on Fen Farm in Suffolk with milk from their own Montbéliarde herd. It's delicate but not demure, mushroomy and buttery with a fudgy core that melts to silk with age. The rind is downy and fragrant, blooming with Geotrichum candidum and Penicillium camemberti.
This isn’t a brie in name only. It’s curdled with traditional rennet, ladled by hand, and aged in caves until the paste gives like custard. English terroir meets French technique. It's ripe, rich, and steeped in both soil and skill.
Origin: Suffolk, England
Milk: Pasteurised cow’s milk – Montbéliarde herd
Rind: Bloomy white, mixed flora (G. candidum, P. camemberti)
Weight: ~250g small wheel; larger wheels available
Style: Brie-style, surface-ripened
Texture: Dense and chalky when young, ripens to creamy and unctuous
Maturation: 3–8 weeks depending on size
Rennet: Traditional animal rennet
Producer: Fen Farm Dairy
What It Is
Baron Bigod is s a true farmhouse cheese: single-herd, made on-site, and hand-ladled into moulds to preserve curd structure. The rind develops slowly under controlled humidity, creating a bloom that supports ripening from the outside in.
The milk from Montbéliarde cows—a breed native to the French Jura—brings depth and balance: high butterfat, excellent protein, and clean lactic character. The texture shifts with age from firm and fudgy to runny and custard-soft.
Flavour-wise, it sits in that sweet pocket between lactic brightness and savoury funk. Not overpowering—just deeply satisfying.
Taste and Texture
Rind: White, soft, with a slight tack and mushroomy aroma. Mildly bitter when underripe, mellow with age.
Paste:
Young: firm, chalky centre, sweet and milky
Mid-ripe: fudgy and pliant
Fully ripe: runny under rind, spoonable texture
Flavour Profile:
Cultured cream, clarified butter
White mushroom, yeast, brassica
Savoury sweetness: macadamia, cauliflower, straw
Driven by proteolysis and lipolysis via surface flora, this cheese shifts dramatically over time. G. candidum deacidifies the surface, allowing P. camemberti and ambient bacteria to soften and enrich the paste.
Pairing Logic
Rich, soft, and lactic with subtle funk—Baron Bigod needs balance, not brawn.
Classic Pairings:
Sparkling wine or farmhouse cider
Chenin Blanc or unoaked Chardonnay
Sourdough, apricot jam, or honeycomb
Mild charcuterie (bresaola, mortadella)
Non-alcoholic:
Sparkling apple juice
Toasted barley tea or white tea
Verjuice spritz with rosemary
Cold milk kefir or tangy yoghurt drink
Avoid: high-tannin reds or sour beer. They’ll fight the cream.
Serving Guidance
Take out of the fridge at least 1 hour before serving. Eat at room temperature or gently warmed. Cut in wedges to maintain rind-to-paste ratio. Store leftovers loosely wrapped in cheese paper.
Storage
Keep in original paper or breathable wrap, inside an airtight container in the fridge. Best consumed within 7–10 days of opening. Rind may darken or smell strong—allow to air briefly to rebalance aromatics.
Waste-Conscious Use
Melt into soft polenta or mash
Spread on toast with roasted grapes
Bake whole and serve with steamed veg
Whisk into scrambled eggs
Blend rind into soup or béchamel