All Blog Articles

Newly restored in 2022, Sur Mer at The Suffolk in Aldeburgh is one of the finest seafood restaurants around, specialising in local produce and boasting an incredible sea view. We are proud to be one of the restaurant’s trusted local suppliers and Head Chef James Jay is a real fan of our produce. We were over the…

Jonny visits cheesemonger Nico at the new Earsham Street Deli @ Snape Maltings to find out all about selling Britain’s favourite brie, Baron Bigod. We also hear about other local artisan cheeses which form the centrepiece of his enticing cheese counter.

A video to answer your most-asked question! We follow Athena as she learns the traditional method of hand-milking a cow and move on to the modern approach we use today on the farm.  

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…

We knew we’d finally made it when French television station France TV Londres got in touch to ask if they could come and find out more about our British Brie. They were fascinated when they heard that a French Brie de Meaux style cheese made in the UK had won the Best British Cheese Brand…

How do you like your cheese? What does “ripe” really mean? How does a Brie style cheese mature? We discuss all this and more while tasting Baron Bigod through its different stages from day one to two years!

This is a really quick and easy recipe from Norfolk’s artisan crumpetiers, Crumpetorium. It’s perfect for a tasty lunch, or could be served up as part of a dinner meal by adding in your favourite sides such as roasted vegetables. The Baron Bigod melts wonderfully into and around the crumpet to reveal a delicious cheesy treat when you cut into…

Raw Milk has an abundance of good bacteria, biopeptides and protein; all part of a healthy, balanced diet. It is incredibly versatile and is the ultimate ingredient behind all our products here at Fen Farm Dairy. Jonny explains what’s so special about this magical liquid.

Award-winning Suffolk chef Justin Kett opened Fork Deli in Hadleigh just over 2 years ago. We are proud to stock some of Fork’s delicious chutneys and sauces in our all-new milk shed here at the farm. In fact, you can buy all the ingredients you need to make Justin’s tasty and comforting recipe from our shop! Baron…

The Fox & Goose in Fressingfield has been consistently serving up some of the finest food in our region for as long as we can remember. We asked owner and head chef Paul Yaxley to share with us his favourite Christmas Baron Bigod recipe. Baron Bigod fritters with apple and fig chutney Perfect for Christmas canapés…

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…

Delicious slathered with Fen Farm Dairy mascarpone and a dollop of jam! Ingredients 225g Hodmedod’s YQ Flour 4 level tsp baking powder Pinch of salt 40g Fen Farm Dairy butter, diced 30g caster sugar 150ml Fen Farm Dairy buttermilk Method Heat oven to 220C/200 fan/425F/Gas Mark 7. Put the flour, baking powder and salt into a bowl…