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Jan
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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Jan
Episode 5 – Managing the production of our milk and cheese
Join Stevan Peckett, Production Manager at Fen Farm Dairy. Stevan has to deal with staff shortages, unpredictable ordering patterns and the challenges of producing great quality, raw milk cheese. It’s February on our small farm in the Waveney Valley, the wind is cold but Spring is definitely in the air.
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Jan
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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