About Our Supplier

Fen Farm Dairy:

Jonny has been working on the farm since the age of four when he would sneak out of bed at 3am and follow his dad to the cowshed to help with the morning jobs. Dulcie shelved her day job as a costume designer, to have their two children and to take part in the marketing and business development at Fen Farm Dairy. Together, Jonny and Dulcie have diversified the original farm with the addition of a pioneering cheese and butter making business. Milk is a very fragile substance and can easily be damaged. Damaged milk makes poor quality cheese, so that is why they treat the milk with the utmost care and respect, keeping its delicate structure intact. The cheese is made by hand in small batches. The warm raw milk straight from the cow is at the ideal temperature for cheesemaking. The mould cultures are added to the milk and it is then gently gravity fed into small vats, 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 eight weeks in a cave-like environment.

Baron Bigod is truly unique to their farm, in fact, even the French would be jealous, as it is one of only a handful of its type in the world to be made by the farmer on the farm and can genuinely be called a true farmhouse Brie. Using a traditional recipe passed on to them by a French cheese maker, they have set about making a cheese which is something very special. Its flavours, aromas and characteristics are influenced by their own cows milk and the rich variety of grasses and herbs that grow on the grazing land of Stow Fen, an unusual wildlife-rich Basin marsh which is completely unique to the Waveney Valley.

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