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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
Episode 4 – Meet Molly and our herd in the milking parlour
In the fourth episode we meet Molly Alexander. Molly works in the milking parlour and in the office, handling all sides of the business. We see the care and attention Molly pays to the herd. And we see the critical sense of humour needed when starting work at 4am even in the depths of winter.
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Jan
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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