Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £4.60 through £27.60
Baron Bigod is a rich, bloomy-rind English Brie made from Montbéliarde cow’s milk in Suffolk. It is prized for its buttery, mushroomy depth and beautifully even ripening.
Baron Bigod (pronounced By God) is probably the best soft cows’ milk cheese being made in the UK. It is not solely about the delightful flavour (though that’s certainly exceptional); it also represents Britain reclaiming its place in the realm of soft cheeses, a territory traditionally dominated by the French. Crafted in Suffolk by Jonny and Dulcie Crickmore at Fen Farm Dairy, Baron Bigod draws inspiration from the classic Brie de Meaux PDO, yet it embodies the essence of English cheese, shaped by our land, our milk, and our unique approach to cheesemaking.
The secret to Baron Bigod is all in the milk. It comes solely from Fen Farm’s own herd of Montbéliarde cows, a breed usually found in France. Their milk is rich and full of flavour, just right for making a soft cheese like this. The team at Fen Farm look after their own herd, and so they can keep a close eye on the quality of the milk. They make sure that the natural character of the milk can shine through. It is a big part of why Baron Bigod is so special compared to other soft cheeses.
Baron Bigod is a unique cheese that could only ever be made on Fen Farm. The cows are grazing on a unique blend of grasses and herbs that only grow there. These flavours influence the wonderful milk being produced. The cheese is then made by hand in small batches. The cows get milked early in the morning and as a result their milk is still warm when it passes into the cheesemaking vat. The recipe used was given to Jonny by a French cheesemaker and he follows it meticulously every time.
I often pick up flavours of mushrooms, cultured cream, warm hay, and roasted nuts, with a gentle sweetness that hangs around after each bite. Some soft cheeses can get a bit too strong as they age, but Baron Bigod usually keeps its balance, thanks to the care that goes into making and maturing it. Don’t forget to eat the rind too, it adds a nice earthy, mushroomy note to the creamy centre.
Jen’s note: If you are ever in Bungay you can go to Fen Farm and buy their cheeses, butter, raw milk and other delicious edibles from their vending machine
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
