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. Executive Chef Norman Ball shares with us his favourite Baron Bigod recipe, perfect for this time of year.
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.
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 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!
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.
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.
Local food writer and cookery teacher, Linda Duffin, has created for us a very special scone recipe using our butter and buttermilk as well as locally produced flour.