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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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Jan
Inside Fen Farm Dairy: What’s so special about milk?
Raw Milk has an abundance of good bacteria, biopeptides and protein; all part of a healthy, balanced diet. It is incredibly versatile and is the ultimate ingredient behind all our products here at Fen Farm Dairy. Jonny explains what’s so special about this magical liquid.
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Jan
Baron Bigod, Curried Apple & Date Chutney Rarebit by Fork Deli’s Justin Kett
Award-winning Suffolk chef Justin Kett opened Fork Deli in Hadleigh just over 2 years ago. We are proud to stock some of Fork’s delicious chutneys and sauces in our all-new milk shed here at the farm. In fact, you can buy all the ingredients you need to make Justin’s tasty and comforting recipe from our shop! Baron…
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Dec
Baron Bigod Fritters with Apple and Fig Chutney by Fox & Goose chef Paul Yaxley
The Fox & Goose in Fressingfield has been consistently serving up some of the finest food in our region for as long as we can remember. We asked owner and head chef Paul Yaxley to share with us his favourite Christmas Baron Bigod recipe. Baron Bigod fritters with apple and fig chutney Perfect for Christmas canapés…
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Dec
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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Nov
Linda Duffin’s Buttermilk Scones
Delicious slathered with Fen Farm Dairy mascarpone and a dollop of jam! Ingredients 225g Hodmedod’s YQ Flour 4 level tsp baking powder Pinch of salt 40g Fen Farm Dairy butter, diced 30g caster sugar 150ml Fen Farm Dairy buttermilk Method Heat oven to 220C/200 fan/425F/Gas Mark 7. Put the flour, baking powder and salt into a bowl…
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Oct
Pumpkin & Baron Bigod Fondue by Joey O’Hare & Katy Taylor
Here’s one of our all time favourite dishes to serve when hosting friends and family. It’s interactive and fun, and exceptionally tasty! Baron Bigod, made by Fen Farm Dairy, is a creamy and flavoursome soft rind cheese made in Suffolk with raw milk from free-ranging Montebeliarde cows. These cows originate from Jura in eastern France,…
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Oct
Richard Bainbridge’s Baron Bigod Pithivier
Award-winning chef Richard Bainbridge of Benedicts restaurant in Norwich has been a supporter of Fen Farm Dairy products from day one. We are over the moon to share with you his favourite autumnal recipe featuring our very own Baron Bigod cheese. We hope you enjoy it! Serves 4 The Pastry 500g Strong Plain Flour 20g…
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Sep
Episode 11 – How we make our Skyr yoghurt
Meet Daniel Gale, former zoo keeper and now our Skyr maker at Fen Farm Dairy. You may know us better for our Baron Bigod cheese but we also make a delicious cultured butter. To make the butter we must skim the butter fats from the milk leaving skimmed milk as a waste product. As part…
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Aug
Episode 10 – Sustainability at Fen Farm Dairy
In our latest short film we meet Emily Evans, Environmental Lead at Fen Farm Dairy. Emily is spearheading the farm’s response to the pressures of climate change. As a business we strive to work with nature and to use technological innovation to both mitigate the effects of environmental change and to make a positive impact by reducing emissions and…
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Jul
Episode 9 – How we make our cultured Bungay Butter
We meet Shaun, former truck driver now the man behind our delicious Bungay Butter. This raw milk product is second only to Baron Bigod in popularity and is the mainstay in bakeries, restaurants and for several top chefs across the UK.
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