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Baked Baron Bigod cheese

“Naughty, decadent and creamy… it’s got that wonderful balance of ooziness from the outside and then fudginess in the middle.” Jamie Oliver (about Fen Farm Dairy Baron Bigod cheese)


Serves 2

A lidded ovenproof dish/brie baker is the secret to getting Baron Bigod hot under the collar, but ply him with white wine, garlic, rosemary and cranberries first! This Bungay fondu is delicious for dunking and something you’ll want to share – if only with some real bread, crisps or crunchy raw veg!

Ingredients

250g Baron Bigod cheese wheel
1 clove fresh garlic (crushed)
Small handful of fresh rosemary
Dried cranberries
3 tbsp white wine
Artisan bread

Method

Pre-heat oven to 220°C/425°F/Gas 7. Place unwrapped whole cheese in a small oven-proof baking dish or brie baker. Sprinkle cheese with crushed garlic, cranberries and rosemary. Drizzle with white wine to soak all the ingredients. Bake in oven for 10-12 mins/until the cheese is wobbly and melting.


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