How the British Rival to Brie and Camembert is Made (and why it is as Loved as The French Cheeses)

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Baron Bigod is a one-of-a-kind British cheese. Made using cow's milk and inspired by traditional French Brie de Meaux, Baron is crafted by hand using traditional brie-making methods, including hand ladling with a pelle à brie. But the heart of its creation lies in Bungay, Suffolk. Born in 2013, this cheese has quickly captured the hearts of cheese lovers in the UK and beyond — not just for its incredible taste but for the inspiring story of resilience and renaissance behind it. I visited Fen Farm Dairy in Bungay, Suffolk, to see how Baron Bigod is made. 🇮🇹 My Italy tours https://loliv.it/en/claudia-romeo-tours-italy/ 📝 Apply for a private food & culture travel consultation https://forms.gle/pNPw4AWNa66QTTuX7 🌍 Get a map of all my favorite food spots in Italy, London, and beyond https://www.dscvr.shop/claudiaromeo Subscribe https://www.youtube.com/@claudia-romeo Let’s connect Instagram: https://www.instagram.com/claudiaromeo TikTok: https://www.tiktok.com/@.claudiaromeo Facebook: https://www.facebook.com/cldromeo My Amazon recommendations: https://www.amazon.com/shop/claudiaromeo Buy me a ☕: https://www.buymeacoffee.com/claudiaromeo Visit https://www.fenfarmdairy.co.uk/ My Equipment - AF Panasonic LUMIX S5II https://amzn.to/3NvUeow Sony ZV-E10 https://amzn.to/3GJJr7f Rode Wireless GO II https://amzn.to/3GGo5ax Joby Telepod https://amzn.to/3jREKiL Joby Compact Tripod https://amzn.to/3ZaCvqN Contact [email protected] About me I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos! #cheese #baronbigod #brie The British Rival to Brie de Meaux Cheese is as Loved as the French Classic | Baron Bigod CHAPTERS 00:00 Intro 00:52 Penicillium and Geotrichum: the molds behind Baron’s fluffy white look 01:33 The milk arrives at the dairy 04:47 Cutting the curd 05:29 Hand ladling the curd: the most delicate step 08:41 Me taking a shot at ladling! 10:05 Maturing room 1: why turning the cheese is so important as it ages 13:01 Maturing room 2: where the molds become visible 17:03 Opening a 3 kg wheel: first impressions with Jonny and Mark 20:27 Tasting 22:18 Baron’s story Copyright Notice All footage, interviews, and original content in this video are protected by copyright and may not be reproduced, redistributed, or used in any form without prior written permission. Unauthorized use, including but not limited to reuploads, edits, or incorporation into other works, may result in legal action. This channel is dedicated to self-funded independent journalism. For licensing inquiries, please contact: [email protected]