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Baron Bigod

Jonny & Dulcie Crickmore
Bungay, Suffolk
Raw Cow’s Milk
Traditional Rennet

Named after a Norman French knight, the remains of whose castle overlooks the farm, is made to a Brie de Meaux recipe, and is full of the rich, mushroom and cabbage flavours of that cheese, but it often retains a chalky core with a sharper, more acidic flavour that proves a refreshing contrast to the vegetal paste under the rind.

Innes Brick

Joe Bennett
Highfields Farm, Staffordshire
Raw Goat’s Milk
Traditional Rennet

Innes Bricks start off life in Staffordshire, but they leave home early to mature in the arches of Neal’s Yard Dairy, who are responsible for developing the delicate geotrichum rind which gives the cheese a gentle honeysuckle aroma.


Jean-Michel Rapin
Villeneuve, Vaud, Switzerland
Raw Cow’s Milk
Traditional Rennet

Marechal's rind is rubbed with hay, which contains a great diversity of mountain herbs and flowers, giving it a distinctive herbal note, in addition to protecting it from moisture loss. The cheeses we have at the moment have moist, sweet-savoury pastes with a distinct spring onion twang at the end.


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