Jan
Inside Fen Farm Dairy: When is the right time to eat Baron Bigod?
How do you like your cheese? What does “ripe” really mean? How does a Brie style cheese mature? We discuss all this and more while tasting Baron Bigod through its different stages from day one to two years!
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Mar
Making of Raedwald
Back in 2021, we realised that we needed to find a way to use up the surplus of rich, high cream milk that our cows produce in the depths of winter after Christmas, when sales of our first cheese, Baron Bigod, dwindle for a time. We needed to make a cheese that wouldn’t introduce unwanted…
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Jan
Bungayflette
Bungayflette As Rædwald is a reblochon-style cheese and only available in the colder months, we thought it would be rude not to create our very own British version of the classic French ski-season dish, tartiflette. We’ve teamed up with top British chef James Jay to bring you the ultimate in gooey, melting, glorious cheesy comfort…
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Jan
Emma Freud’s Almost Famous Truffled Baron Dauphinoise Potatoes
The fearlessly talented Emma Freud OBE, has provided us with a home made recipe which is sure to get your mouth watering. Combining the indulgence of our Truffled Baron Bigod with creamy potatoes to make a wholesome family favourite which is sure to be a hit around the dinner table.With many strings to her…
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Dec
End of year round up – time to reflect
As we near the closing of another year and the last of our Christmas orders are zipping out through the farm gate, I find myself with some quiet time to reflect on the year gone. 2024 has been a big year for us here at Fen Farm Dairy. We started the year by winning the…
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Nov
Baked Baron Bigod with white wine, garlic & rosemary by Dulcie Crickmore
If anyone should know how to bake our Baron Bigod to perfection, it’s Fen Farm Dairy co-founder and creative director, Dulcie Crickmore. Here is Dulcie’s personal favourite way to enjoy Baron Bigod in all its gooey glory. Serves 2 as a snack Ingredients 1 250g wheel of Baron Bigod cheese 1 Clove of fresh garlic…
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Oct
Recycling your Woolcool packaging
Recycling your Woolcool® packaging. The wool liners that come in your web boxes during the warmer months are a fabulous way to keep all your precious products cool. Woolcool®, the makers of these amazing blankets, have introduced a scheme to make sure they are reused and recycled in the best way possible. How it works:…
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Oct
Seasonal Update – September 2024
As we move through the transition to autumn here near the Suffolk coast, the farm is a hive of activity. Autumn is always our busiest time, and a good moment to share a little insight into the seasonal happenings here at Fen Farm Dairy. Right now, we’re just wrapping up our harvest season. Our barns are full of…
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Sep
Tom Aikens’ Fen Farm Buttermilk & Blueberry Pancakes
Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. Growing up in Norfolk, with a father working in the wine industry and a childhood spent gardening and cooking with his mother, Tom learnt how to make use of the freshest ingredients, putting food at the centre of his life from a…
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Jun
Invite Baron Bigod to your party
Are you gearing up to celebrate something this summer? Whether it’s a wedding, christening, summer BBQ, or you’re just thinking of celebrating being you (which, by the way, is always an excellent idea), we’re certain you won’t regret inviting Baron Bigod to your party. Baron Bigod is ideal for bringing the goo to your grazing…
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Jun
Roasted parsnip and whipped Baron Bigod by Masterchef 2024 finalist Louise Lyons
We were absolutely delighted to see that Masterchef 2024 finalist Louise Lyons used Baron Bigod in her final dish of the series. She spoke to us about the background of the dish and her inspiration. From Louise; As a farmer the seasons are entwined with my work, but also at home with what I eat…
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Feb
Cellerman Sam Podcast – The Fen Farm Story
Did you know there was a brief moment in time when Baron Bigod could have been a box of free range eggs? Cellerman Sam (Sam Wilkin) sits at the kitchen table with Jonny, hearing how Fen Farm Dairy came into being and the conception of Baron Bigod. From Jonny’s childhood growing up bunking off school…
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Feb
Chelsea Buns with Bungay Butter by Shona at Elsing Bakehouse
Shona lives in the tiny village of Elsing, Norfolk with her partner and their dog and runs Elsing Bakehouse, a microbakery which supplies local people and businesses with handmade bread, pastries and other tasty bakes. You can find out more at www.elsingbakehouse.co.uk These Tangzhong Chelsea buns are light and fluffy and deliciously stuffed full of fruit.…
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