End of year round up –...
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...
Read MoreTagged: On the farm
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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...
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Fallow
Torched Baron Bigod cheese, on a waffle made using malt and yeast toasted in London honey, rhubarb andonion chutney and fresh black truffle. The restaurant Fallow, was founded by three individuals in...
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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...
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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...
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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...
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Cellerman Sam Podcast – The Fen...
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...
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Inside Fen Farm Dairy: How to...
Let Jonny show you how easy it is to make a simple cheese. Along the way we’ll learn all about the magic ingredient, rennet. Rennet is the secret ingredient to...
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Inside Fen Farm Dairy: How we...
It’s all very well us telling you that our raw milk is safe to drink, but how do we know this is true? Each day we carry out laboratory standard...
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Inside Fen Farm Dairy: How we...
Free hot water from a steaming pile of poo? Absolutely! Our latest episode explores our crusade to capture and recycle the free waste heat that occurs all around the farm...
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How does a cheese monger sell...
Jonny visits cheesemonger Nico at the new Earsham Street Deli @ Snape Maltings to find out all about selling Britain’s favourite brie, Baron Bigod. We also hear about other local...
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Inside Fen Farm Dairy: How do...
A video to answer your most-asked question! We follow Athena as she learns the traditional method of hand-milking a cow and move on to the modern approach we use today...
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Fen Farm Dairy on French television
We knew we’d finally made it when French television station France TV Londres got in touch to ask if they could come and find out more about our British Brie....
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