Orders may arrive +/- 2 days from your preferred delivery date.
Orders may arrive +/- 2 days from your preferred delivery date.
The smaller sister to one of our most popular cheeses, perfect as a centrepiece to a cheeseboard. Silky at its rind but crumbly at its core, this Suffolk-born, traditional Brie-style cheese balances a clean lactic brightness with mushroomy, vegetal notes.
Minimum: 250g.
Average age 2 months
Pasteurised Cow's MILK, Salt, Animal Rennet, Cheese Cultures
Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.
For orders under £39.50, standard delivery is £8.00.
Collection from our London shops is free - choose Shop Collection at checkout.
Bungay, Suffolk
In the early days of Neal's Yard Dairy, the only Brie we sold was imported from across the Channel. Today, the only Brie we sell is Baron Bigod, and for the past few years French retailers have been buying this cheese from us.
Baron Bigod was the creation of Jonny Crickmore at Fen Farm dairy. Made in small batches to a Brie de Meaux recipe passed on by a French cheesemaker, it is the only traditional Brie-style cheese currently being produced in the UK. In fact, it is arguably more authentic than the majority of French Brie in that it's made on a farm as opposed to a creamery, using the very freshest of milk from Jonny's own herd of Montbéliarde cows. The curds are hand ladled into large moulds using traditional pelle-à-brie ladles, and the young cheeses are salted, wrapped in paper and aged for up to eight weeks in cave-like conditions, first at Fen Farm, then at our Bermondsey arches.
We keep the cheeses in our cold room at the arches, and turn them regularly. The goal is to prevent the rind from growing too thick and to keep breakdown of the paste even – without over-ripening it to the point where it's running away. We've continued to work closely with Jonny and his team over the years, and every three months they visit us to taste the cheese and evaluate its progress. The conversations that result help to inform their selection for us back at their farm.
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