Truffle Baron Bigod
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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Jonny Crickmore has taken his stunning brie-style cheese, Baron Bigod, to the next level. He combines his own Mascarpone with our Tartuflanghe Summer Truffle Cream, to create a gorgeous truffle cream centre. A world of complex, heady flavour is barely contained within a tantalisingly thin rind.
Made from the milk of his own herd of Montbeliarde cows in Suffolk, where Jonny’s family have been farming the land for three generations. Recently Jonny decided it was time to make some radical changes. He set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.
Great milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat. Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.
|Country of Origin||British Isles|
|Style of Cheese||Soft|
|Suitable For Pregnant Women?||No|
|Ingredients||Milk Geotrichum yeast cultures, Penicillium mould cultures, Animal rennet, Cooking Salt, Mascarpone, Summer truffle (Tuber aestivum Vitt) 78%, summer truffle juice (Tuber aestivum Vitt.) 18%, salt, flavour.|
|Nutritional Info (per 100g)||
Energy: 1375KJ, 333Kcal / Fat: 30g, of Which Saturated 19.1g / Carbohydrate <0.1g, of Which Sugars <0.1g / Protein: 15.4g / Salt: 1.59g
|Allergen Advice||For allergens see ingredients in bold.|
Keep refrigerated below 8°. For pieces that are 500g or larger, please eat within 14 days of receipt. For pieces smaller than 500g, please eat within 10 days of receipt.