La Zouch Coffee House Restaurant & Cellars, 2 Kilwardby Street, Ashby de la Zouch, Leicestershire, LE65 2FQ
Telephone & Fax: 01530 412536     Email:
wineandwhisky@lazouch.co.uk

OPENING HOURS: Closed Sunday Evening and All Day Monday
Opening Times: Tuesday to Saturday 9:00am, Sunday 11:00am
Last Orders: Tuesday & Wednesday 6:00pm, Thursday & Friday 9:00pm, Saturday 7:00pm, Sunday 4.00pm

Copyright © 2016 La Zouch Coffee House Restaurant & Cellars All rights reserved

Mail: geoff@lazouch.co.uk?subject=Ask Geoff&body=My Name is: 

My question to Geoff is: Mail: Geoff@lazouch.co.uk?subject=Please add me your mailing list&body=My Name is:

My email address is: facebook Instagram twitter Nelson’s Christmas Sparkle Gin Double Chocolate Chunk Breads Panettoncino Regal Cioccolato Baron Bigod House of Dorchester Chocolates Country Farmhouse Pickle Fine English Bath Ovals Strawberry Extra Jam Olive Oil Olives Pates Gift Vouchers
Baron Bigod Bath Blue Bath Soft Chilcote Brick Colston Bassett Stilton Duckett's Caerphilly Manchego Curado Merry Wyfe Renegade Monk Saint Nectaire Sharpham Rustic Garlic and Herb Slack-ma-Girdle Sparkenhoe Red Leicester Vintage Lincolnshire Poacher Westcombe Cheddar Wigmore Wyfe of Bath Cheese Platters
Hamish Honey

BARON BIGOD

Milk:  Cows'

Style:  Soft

Unpasteurised

Baron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made bymade my Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonnylikes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.


Jonny’s family has been farming the land here for three generations, but it was only recently that Jonny decided it was time to make some radical changes.He wanted to start selling raw milk, and to move into making the best raw milk cheese that he could. But raw milk and fine cheese need the best raw ingredients, and the family’s herd of Friesians weren’t really the best place to start.


So Jonny set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.


Great milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat.Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.


If you choose to purchase a whole, 1kg Baron Bigod cheese, you will receive it hand-wrapped in wax paper and packed in its own, beautiful wooden box.