Makers of Baron Bigod, Johnny and Dulcie Crickmore have been dairy farmers all their lives at Fen Farm Dairy in Suffolk. Seeing a gap in the market for a british unpasteurised Brie, they started to develop Baron Bigod. This involved Johnny setting off to France in search of cows that could produce the highest quality milk available. Johnny chose Montbeliarde, the cows whose high protein milk is used for some of the famous french cheeses such Comte, and Vacherin Mont d’Or.
Using a traditional recipe passed to them by a french cheese maker the cheese is made by hand in small batches, very early in the morning so that the raw milk is still warm, straight from the cow and at the perfect temperature for cheese making.The mould cultures are added to the warm mornings milk and it is gently gravity fed into small vats just a few metres from the milking parlour, where the rennet is added. The curds are carefully hand ladled into large moulds, using traditional pelle-a-brie ladles and the young cheeses are hand salted and then aged for up to 8 weeks in a cave-like environment.
Milk is a very fragile substance and can easily be damaged by splashing, pumping and haulage. Damaged milk makes poor quality cheese, which is why the entire process of making Baron Bigod is treated with the utmost care and respect, keeping the delicate cells and fat molecules intact. This is what gives the Baron Bigod its smooth, delicate and silky texture and complex long lasting flavours that bounce around the mouth.
Baron Bigod is a handmade creamy, white bloomy-rind cheese. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. Many of the finest cheesemongers now stock Baron Bigod and it has become a much sought after cheese.
The Cheese Wedding Cake in Dorset were delighted to welcome Baron Bigod into their own range of luxury Cheese Towers. The Baron Bigod is featured on several of the cheese celebration cakes, including the Bosworth 7.4kg cake.
The Bosworth cake is complemented by an additional 5 stunning cheeses.The base tier of the Bosworth is Rutland Red, made with pasteurised cows milk in Leicestershire and has a distinctive colour and sweet, caramel flavours. Made using a traditional recipe, Rutland Red is buttered, cloth bound and matured for six months to produce a flaky, open texture cheese.
Then comes the wonderful Oxford Blue, a full-fat semi-soft Stilton-type blue cheese with a creamy texture and sharp clean flavour. The Oxford Blue has a delightful tang from the blue veining leaving an aromatic and spicy aftertaste in the mouth.
Wigmore is also added to The Bosworth cheese cake which is a delicate and creamy ewes milk cheese with a gentle flavour. The cheese is made in Berkshire and it’s heavenly texture and its delicacy makes this cheese of real refinement.
The final tiers are made of White Nancy and Godminster. White Nancy is a West Country cheese, its texture is semi soft with a slightly sweet, fresh lemony taste. It has a slight crumbly texture when young and starts to soften around the rind as it matures and becomes richer and creamier. Godminster is a vintage Cheddar, full flavoured with a delicious, soft creamy consistency. It has a rich depth of flavour without the acidity that is sometimes associated with vintage Cheddar, giving it a full rounded flavour.
Baron Bigod is an incredible addition to The Bosworth cheese tower with many customers now making the Bigod a regular on their cheese board. The Baron Bigod is superior in both quality and taste. We are also rather excited about this cheese, the only traditional raw milk Brie-de-Meaux style cheese produced in the UK.