Traditional farmhouse Brie style cheese, handmade at Fen Farm from their own grass-fed Montbéliarde cows milk (pasteurised). 
Beneath the nutty, mushroomy rind, Baron Bigod has a smooth, silky golden breakdown which will often ooze out over a delicate, fresh and citrussy centre. Baron Bigod is made by hand in small batches, very early in the morning so that we can use the fresh milk straight from the cow. The mould cultures are added to the warm morning’s 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.
It is a unique expression of the incredible milk of our free-ranging Montbéliarde cows and the diversity of our wildlife-rich grazing marshland.