Bungay Luxury Cultured Butter

Jonny Crickmore is best known for his outstanding Baron Bigod cheese and a passionate pioneer of raw milk. His beautiful Bungay Butter is hand made on the farm, using the rich warm cream straight from the happy Montbéliarde cows which graze the lush Waveney River Valley marshes, giving this superb cultured butter it’s rich creamy flavour. Just like real butter used to taste.

Bungay Butter is carefully churned and gently patted into shape with traditional wooden hand paddles, individually wrapped in gold paper and in its own beautiful wooden box. A true British farmhouse butter. A true British farmhouse butter.

Try the complex and beautifully balanced taste fusion of Baron Bigod, a British-made Brie-de-Meaux-style cheese that won a Silver medal at the World Cheese Awards in 2022.

Baron Bigod Brie is a spin-off of Brie de Meaux into a one-of-a-kind cross-Channel amalgamation of French cheesemaking and British pastures. Baron Bigod cheese has the taste of traditional artisan Brie de Meaux, such as rich cream butter and earthy button mushrooms remain prominent, but once they are enjoyed, you can also taste accentuated hints of pan-roasted parsnips.

Baron Bigod cheese owes its existence to continued history. Made by Jonny Crickmore using a traditional Brie de Meaux recipe passed on by a French cheesemaker, the cheese is handmade in small batches and aged for up to eight weeks in a cave-like maturing room, resulting in an unctuous, earthy scent.

Baron Bigod can be eaten on a cheeseboard and served at room temperature, or it can be enjoyed baked, with a healthy portion of honey and fresh chives.

Pairs with Saffron Grange Classic Cuvée – the cheese’s rich, creamy butter and earthy mushroom notes are lifted by the sparkling wine’s citrus, apple and toasty depth.

Want to know more about how this cheese came to be? Read getting to know Baron Bigod.