Admin Image £0.00 basket Image 0
Menu
Free Delivery On Orders Over £45
Join our Dairy Club And Get A 20% Discount
Back Back to Listings
9
Dec

Baked Baron Bigod with white wine, garlic & rosemary by Dulcie Crickmore

Posted on December 9, 2022 by Rosie

Baked Baron Bigod

If anyone should know how to bake our Baron Bigod to perfection, it’s Fen Farm Dairy co-founder and creative director, Dulcie Crickmore. Here is Dulcie’s personal favourite way to enjoy Baron Bigod in all its gooey glory.

Serves 2 as a snack

Ingredients
  • 1 250g wheel of Baron Bigod cheese
  • 1 Clove of fresh garlic (crushed)
  • A small handful of fresh rosemary
  • A small handful of dried cranberries
  • 3 tablespoons of white wine
Method
1. Pre-heat the oven to 425˚F/220˚C/Gas mark 7.
2. Remove the wrapping from the Baron Bigod cheese and place it inside a small oven-proof baking dish or brie baker.
3. Sprinkle the crushed garlic, cranberries and rosemary on top of the cheese.
4. Add the white wine over the top, so it soaks all the ingredients.
5. Place in the oven for 10-12 minutes, or until the cheese is wobbly and melting.
6. Grab crusty bread/crisps/crudités and get dunking!

Similar Articles

snape fondue
7
Mar

Baron Bigod Fondue by Snape Maltings’ Executive Chef Norman Ball

Posted on March 7, 2023 by Rosie

Snape Maltings is one of Suffolk’s most iconic attractions, popular with locals and tourists alike. Set in a stunning location on the bank of the River Alde, this beautiful heritage site, with its converted Victorian buildings, is home to independent shops and galleries, wonderful places to eat, and several performance venues – including the world-famous…

Read More
chef tarts
25
May

Portuguese Egg Tarts with a Fen Farm Twist by The Boarding House chef Tyler Torrance

Posted on May 25, 2023 by Rosie

I have had Baron Bigod on my menus since its creation, and for good reason! I have been serving it here at The Boarding House Dining Room since we opened 2016, we love it both as part of our cheese selection or as a cheeky cheese on toast. In this recipe, I have taken a traditional Portuguese…

Read More