Cultured cream
Why does it taste so good?
Most cheese and dairy produce is made away from the farm. It’s actually surprisingly rare to find a business today that controls the whole process from start to finish. Here are our 3 secrets:
These are our 3 secrets:
We grow our own forage and grazing right here in the surrounding landscape. We care for every cow in our herd as an individual and we care for our precious milk from the moment it leaves the cow. What we take from the land we then put back again. We call this circular farming.
Within minutes of the morning milking, our fresh milk is already in the making rooms just a few metres away. Within hours it is being made into cheese and butter. Our milk doesn’t spend time being transported meaning our produce retains all the incredible characteristics of our fresh milk.
Our unique set up allows our milk to be gently gravity fed from the milking parlour into the making rooms next door. We choose to make our produce by hand, avoiding the use of big industrial dairy equipment. No piece of machinery can imitate the gentleness of a true artisan, who really cares.
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.
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.
Crumpet and Baron Bigod Pancetta Parcels by Crumpetorium
This is a really quick and easy recipe from Norfolk’s artisan crumpetiers, Crumpetorium. It’s perfect for a tasty lunch, or could be served up as part of a dinner meal by adding in your favourite side.
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