The Signature collection from Fen Farm is a must-have at your next celebration. Indulge in 1kg of Baron Bigod as well as a small round of Truffle Baron, the creamy St Jude and St Cera, and a Bungay Raw Butter.• 1kg Baron Bigod• 250g Truffle• 100g St Jude• 100g St Cera• 200g Butter• Baron BigodWidely acclaimed to be one of the best cheeses being made in the UK, this creamy, white-rind cheese, from Fen Farm Dairy is rich, complex and full of flavour. It has a smooth texture with distinct mushroom and earthy flavours. Using a traditional recipe passed on by a French cheesemaker, the Baron Bigod is a traditional raw milk Brie-de-Meaux style cheese and the only one to be produced in the UK. Rivalling a French Brie, the Baron Bigod is unique to Fen Farm. Its flavours and characteristics are influenced by the milk from their Montbeliarde herds and the rich grasses of Suffolk’s Waveney Valley, on which these cows graze. Awards: Gold medal winner at the Best Cheese Awards in 2017 and the James Aldridge Memorial Award for the Best British Raw Cheese 2018. • Truffle Baron BigodThe truffled version of the Baron Bigod is indulgent, rich and full of intense flavour. The centre is packed with a delicate blend of mascarpone and summer truffle cream which infuses through the cheese bringing powerful and heady flavours. • St Jude St Jude is a small, soft cheese made from unpasteurised cow’s milk, shaped into small rounds. While light and almost mousse-like it has a rich and buttery flavour delicately encased in a thin mould-ripened rind. As the cheese matures, the flavours change from a light lemon acidity, giving way to notes of farmyard, savoury and grassy flavours. As maturity progresses it grows in richness and complexity. NB Due to the thin nature of the rind, spots of edible wild mould can develop on the surface. These are perfectly safe to eat and do not impinge upon the flavour. • St Cera St Cera is made in exactly the same way to St Jude, but within the first week of maturing, the rind is washed in a salt solution changing the ripening environment of the cheese. The washed rind turns a pinky-orange colour and the cheese takes on stronger earthy flavours to that of its sister cheese. The result is gooey and delicious, best eaten at room temperature, straight from the box! • Bungay Raw Butter Beautifully creamy with complex flavours, this true farmhouse butter by Fen Farm Dairy is the only UK raw butter produced by using a lactic culture. Handmade on the farm, the Bungay butter is a real labour of love. Souring the cream, before churning and hand-paddling, this is the closest thing to the original Suffolk butter you can find. Not many know this, but Suffolk was once regarded as the ‘butter capital’ of England some 300 years ago!