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Can a tiny, self-taught Suffolk cheesemonger make brie better than the French?

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Can a tiny, self-taught Suffolk cheesemonger make brie better than the French?

Once the preserve of the gastronomically righteous, Baron Bigod – produced in small numbers the old-fashioned way on a tiny Suffolk farm – has reached worldwide acclaim. Even the late Queen loved it. But what's the secret of its meteoric rise, asks Josh Barrie. And, more importantly, what do the French think of British cheesemakers playing at being les grand fromages?

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Can a tiny, self-taught Suffolk cheesemonger make brie better than the French?

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Can a tiny, self-taught Suffolk cheesemonger make brie better than the French?

Rate This Post

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Unlocking the Power of Knowledge
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Unlocking the Power of Knowledge
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