Cheese is better when it's heart shaped

It's cheesy, but I love you

It’s good to be cheesy on Valentine’s Day. And what better way to say ‘I love you’ than with our Baron Bigod heart-shaped cheesy cheese.

But how is our heart-shaped brie really made?

Everything matters with cheese

When it comes to making a quality cheese, everything influences the taste, from the farm’s soil microbiome, to the diet, health and wellbeing of the herd and, of course, the skill of the cheesemaker. Our Baron Bigod cheese is crafted down on Fen Farm, where the trusted farmers have full control over the cheese cycle. From growing their own forage and grazing the cows within this landscape, they care for each cow individually, after all, they are an essential part of creating the premium cheese.

The cheesemakers that moo

Originating from the alpine Jura region of France, the ancient Montbeliard cows give us rich in protein and incredibly flavoured milk that is just perfect for cheesemaking. The ‘Monty’ breed are a fundamental part of producing Baron Bigod cheese, grazing on wildlife-rich marshland and free to roam wherever they please.

All the flavour

Changing flavours with the season, Baron Bigod is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK and is one of few of its type to be made on the farm, by the farmer themselves.

The rind can be classed as the jacket of the cheese, so it needs to be warm and full of rich flavour. Our Baron Bigod Brie is known for its nutty, mushroomy rind, providing an interesting taste sensation, paired with a silky smooth breakdown that often oozes out over a fresh centre with occasional hints of citrus and truffle. The long lasting flavours give a warm, earthy taste on the palette, making it a cheese you’ll definitely remember…

Brie-lliantly handmade

At Fen Farm, they believe that handmade is best as the cheese can be made gently, ensuring the flavour does not leave the cheese, creating an unrivalled taste. Crafted in small batches, it is made very early in the morning so the farmers can use the raw milk, still at its warm temperature – this is perfect for cheesemaking, straight from the cow! Gently fed into the small vats that stand only a few metres from the milking parlour, the mould cultures and rennet is added to the warm milk, creating a curd.

Once mixed, the curds are carefully hand-ladled into large heart shaped moulds, using traditional pelle-a-brie ladles. The lades are hand-salted creating a young cheese that is left to age for up to 8 weeks in a cave-like environment. After the ageing process, the cheese is ready for you to show off on your cheese board…and quite quickly be devoured!

Baron Bigod Brie – most definitely a luxurious cheese that is full of love, hard work and premium British produce.

Know a little bit more about the unrivalled brie now?