infused with the finest black truffles

Our award winning Baron Bigod cheese with a layer of our homemade raw mascarpone, infused with the finest black truffles.Beneath the nutty, mushroomy rind, Baron Bigod has a smooth, silky golden breakdown which will often ooze out over a layer of our unctuous truffle-infused mascarpone. You will find long lasting flavours of warm earth, farmyard and mushrooms.Baron Bigod is made by hand in small batches, very early in the morning so that we can use the raw milk still warm, straight from the cow at the perfect temperature for cheesemaking. The mould cultures are added to the warm morning’s milk and it is gently gravity fed into small vats just a few metres from the milking parlour, where the rennet is added. The curds are carefully hand-ladled into large moulds, using traditional pelle-a-brie ladles and the young cheeses are hand salted and then aged for up to 8 weeks in a cave-like environment.Baron Bigod is truly unique to our farm. Its flavours, aromas and characteristics change with the seasons. It is a unique expression of the incredible milk of our free-ranging Montbeliarde cows and the diversity of our wildlife-rich grazing marshland. A true and edible account of the “terroir” of our special part of Suffolk, nestled in the elbow of the Waveney River Valley.

What is our secret?

Here at Fen Farm, we believe in provenance and care in farming and food production. Over the years, we’ve learnt a few things and we’d like to share them with you. Here are the 8 key elements that we believe make our products the very best:

Full Control over the Process

The quality of cheese and dairy products are influenced by hundreds of vital factors, from a farm’s soil microbiome, to the quality of the cow’s diet, the health and wellbeing of the herd and the skills of the cheesemaker. Here at Fen Farm, we have full control over this cycle, from start to finish. 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. This level of control helps us to ensure that you receive the highest quality products, every time.

Raw

The milk that goes into our products is just as nature intended, raw and unpasteurised. It is a unique expression of the “terroir” of our farm, its delicate ecosystems and the care we put into our herd and pasture. These factors all combine to give our milk an unrivalled depth and complexity of flavour.

Undamaged

The delicate fat and protein molecules in milk can be easily damaged by pumping and transportation and this makes for poor cheese. This is why we gently gravity feed our fresh warm milk straight from the milking parlour to the cheesemaking rooms at each morning’s milking, meaning our cheese retains all the incredible characteristics of our fresh raw milk.

Bacteria and Rennet

We use the best bugs to make our cheese! A fusion of the unique lactic bacteria native to our farm and the finest French cheesemaking cultures combine to create the complex flavours and aromas in our products.

Feed and Care

Our cows live a free-ranging life on our wildlife rich basin marshlands and thrive on a diet of homegrown pasture and forage. We aim to grow all our winter feed ourselves, within a few miles of our farm. We care for our cows’ wellbeing from the inside out, meaning they are healthy, happy and fit. Happy cows live longer, are far less likely to become ill and give the best quality milk. We believe you can taste this care in the complexity and richness of our products.

Really, really fresh

Milk naturally starts to deteriorate in quality within 24 hours of leaving the cow. This is why our products are made using the freshest warm milk, straight from the cow, very early in the morning, so you get the benefit of eating it as it should be. Incredibly full-flavoured and delicious.

Breed of Cow

Our girls are of the ancient Montbeliarde breed, originating from the alpine Jura region of France. “Monty” cows have been prized for centuries for their cheesemaking milk, which is used to make some of the world’s finest cheeses, such as Comte, Vacherin Mont D’Or and Reblochon. They don’t give much milk but the milk they do give is protein rich, exquisitely flavoured and ideal for making great cheese and dairy products.

The hand craft of people

Just this. The subtle care and attention that a pair of human hands can bring to the things we create. No piece of machinery can imitate the gentleness required of a great cheesemaker when navigating the change of seasons. We know that human hands can adapt quicker and that’s why all our products are made right here on our farm, by true artisans, who really care.

Full Control over the Process

The quality of cheese and dairy products are influenced by hundreds of vital factors, from a farm’s soil microbiome, to the quality of the cow’s diet, the health and wellbeing of the herd and the skills of the cheesemaker. Here at Fen Farm, we have full control over this cycle, from start to finish. 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. This level of control helps us to ensure that you receive the highest quality products, every time.

Raw

The milk that goes into our products is just as nature intended, raw and unpasteurised. It is a unique expression of the “terroir” of our farm, its delicate ecosystems and the care we put into our herd and pasture. These factors all combine to give our milk an unrivalled depth and complexity of flavour.

Undamaged

The delicate fat and protein molecules in milk can be easily damaged by pumping and transportation and this makes for poor cheese. This is why we gently gravity feed our fresh warm milk straight from the milking parlour to the cheesemaking rooms at each morning’s milking, meaning our cheese retains all the incredible characteristics of our fresh raw milk.

Bacteria and Rennet

We use the best bugs to make our cheese! A fusion of the unique lactic bacteria native to our farm and the finest French cheesemaking cultures combine to create the complex flavours and aromas in our products.

Feed and Care

Our cows live a free-ranging life on our wildlife rich basin marshlands and thrive on a diet of homegrown pasture and forage. We aim to grow all our winter feed ourselves, within a few miles of our farm. We care for our cows’ wellbeing from the inside out, meaning they are healthy, happy and fit. Happy cows live longer, are far less likely to become ill and give the best quality milk. We believe you can taste this care in the complexity and richness of our products.

Really, really fresh

Milk naturally starts to deteriorate in quality within 24 hours of leaving the cow. This is why our products are made using the freshest warm milk, straight from the cow, very early in the morning, so you get the benefit of eating it as it should be. Incredibly full-flavoured and delicious.

Breed of Cow

Our girls are of the ancient Montbeliarde breed, originating from the alpine Jura region of France. “Monty” cows have been prized for centuries for their cheesemaking milk, which is used to make some of the world’s finest cheeses, such as Comte, Vacherin Mont D’Or and Reblochon. They don’t give much milk but the milk they do give is protein rich, exquisitely flavoured and ideal for making great cheese and dairy products.

The hand craft of people

Just this. The subtle care and attention that a pair of human hands can bring to the things we create. No piece of machinery can imitate the gentleness required of a great cheesemaker when navigating the change of seasons. We know that human hands can adapt quicker and that’s why all our products are made right here on our farm, by true artisans, who really care.