Baron Bigod — a raw milk, brie-style cheese made by Jonny and Dulcie Crickmore at Fen Farm Dairy in Bungay, Suffolk. It is the only traditional brie-style cheese being made in Britain from unpasteurised milk, hand-ladled in the French farmhouse manner. The milk comes from the Crickmores' own herd of Montbéliarde cows — a French breed, chosen deliberately for the quality of their milk — grazed on the water meadows of the Waveney Valley. The cheese is hand-ladled, which means the curd is transferred gently into moulds using a ladle rather than being pumped or poured. This preserves the delicate structure of the curd and produces a paste that is silkier and more layered than most soft cheeses. Each wheel is then aged for between four and eight weeks, during which the white bloomy rind develops and the paste begins to break down from the outside in. When young, the centre is still chalky and firm, with a clean, fresh, lactic flavour. As it ripens, the paste softens progressively — the layer beneath the rind becomes glossy and oozing, the chalky core shrinks, and the flavour deepens into something more savoury, mushroomy and complex. At full ripeness, the entire cheese is soft and flowing, with an earthy depth and a long, creamy finish. The name comes from Hugh Bigod, the 1st Earl of Norfolk, who built Bungay Castle in the 12th century — a local historical figure, not a fabrication. Origin: Bungay, Suffolk, England Ingredients: Unpasteurised cow's milk (Montbéliarde), salt, rennet, starter cultures. Storage: Refrigerate. This is a living cheese that continues to ripen — eat it within a few days of receipt if you prefer it milder, or allow it a few more days if you want it riper and more developed. Bring to room temperature before eating — at least 30 minutes, ideally an hour. Net: 250g Allergens: Milk (unpasteurised).
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