Baron Bigod


Baron Bigod is a magnificent brie-style cheese with a deep, thick, earthy flavour and a long finish. Jonny Crickmore makes it in Suffolk from the milk of his own herd of Montbeliarde cows. Jonny like the cheese when its wrinkled covering has broken down the golden, buttery paste under the rind, leaving only a thin line of lactic curd in the centre.

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Jonny’s family has farmed this property for three generations, but it wasn’t until lately that Jonny thought it was time to make some drastic changes. He intended to start selling raw milk and eventually make the greatest raw milk cheese he could. However, raw milk and quality cheese require the greatest raw ingredients, and the family’s herd of Friesians wasn’t the ideal place to begin.

So Jonny travelled to France in quest of cows capable of producing the finest grade milk possible. He picked Montbeliarde cows, whose high protein milk is used to make some of France’s most famous cheeses, including Comté and Vacherin Mont d’Or. He returned to Suffolk with his ladies and began growing his herd by cross-breeding Friesians with Montbeliarddes to gradually introduce the tremendous benefits of this breed to the family’s own herd.

Great milk needs to be treated with care, and Jonny’s meticulous approach to herd selection is mirrored in his approach to cheesemaking. Warm milk fresh from the milking parlour is handled with care to maintain its fragile cell structure. Gravity feeds the milk to the dairy, where it is gently poured into the cheese vat. From cutting the curds using long knives to delicately placing the fragile curds into the moulds with traditional pelle-a-brie ladles, every stage of the process is done by hand.

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100g, 200g, 300g, 500g, 750g, 1kg