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Sep
Episode 11 – How we make our Skyr yoghurt
Meet Daniel Gale, former zoo keeper and now our Skyr maker at Fen Farm Dairy. You may know us better for our Baron Bigod cheese but we also make a delicious cultured butter. To make the butter we must skim the butter fats from the milk leaving skimmed milk as a waste product. As part of our mission we strive to reduce waste wherever we can and so began looking for a product that would make good use of our skimmed milk. Spend the day with Daniel and discover what goes into our delicious Skyr.
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Sep
Episode 6 – Looking after our customers
In episode 6 we meet Iona, our Customer Relations Manager. Iona is a great example of someone who connects the farm to our customers. She looks after our retail, wholesale and restaurant accounts, which makes her a very busy lady! As she says herself, “once you’ve tasted Baron Bigod, it sells itself”.
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Sep
Inside Fen Farm Dairy: When is the right time to eat Baron Bigod?
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!
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