Matured on site at Rennet & Rind by Perry
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Montbéliarde
The Montbéliarde is a breed of red pied dairy cattle from the area of Montbéliard, in the département of Doubs, in the Bourgogne-Franche-Comté region of eastern France. It is used mainly for dairying and particularly for cheesemaking
Unpasteurised
Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
"Younger Baron Bigod's will be more lactic and gentle, ripened cheeses will be heavy in savoury notes, and a little more challenging. The trick to choose the correct profile to compliment your other cheeses. You don't need to worry, I'll select those for you."
Perry James WakemanCheese Guy & Maturer
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Jonny is the “force majeure” at Fen Farm Dairy. He has been working on the farm since the age of four, when he would sneak out of bed at 3am and follow his Dad to the cowshed to help with the morning jobs. Now there is a little less sneaking involved but no fewer early mornings and wild enthusiasm.Dulcie shelved her day job as a costume designer, to have their two kids and to take part in the marketing and business development at Fen Farm Dairy.Together, Jonny and Dulcie have diversified the original farm with the addition of a pioneering cheese and butter making business. Their focus is on making exceptional artisan products and helping other dairy farmers on their journey to diversification.
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