Baron Bigod Truffled
A truffled version of Baron Bigod, in which Jonny Crickmore's cultured double cream is combined with Tartuflanghe summer truffle cream and layered through the centre of the cheese for a rich, earthy result.
Cut by hand, so the final weight may vary by a few grams
England
England's cheesemaking runs from the cave-aged Cheddar of Somerset and the blue Stilton of the East Midlands to Red Leicester, Wensleydale and Lancashire. A revival of farmhouse and artisan makers has brought back raw-milk, cloth-bound and regional cheeses.
Milk Geotrichum yeast cultures, Penicillium mould cultures, Animal rennet, Cooking Salt, Mascarpone, Summer truffle (Tuber aestivum Vitt) 78%, summer truffle juice (Tuber aestivum Vitt.) 18%, salt, flavour.
Keep refrigerated below 8°C. Freshly cut and wrapped to order. Please eat within 7 days of receipt.
Allergens are shown in bold. Nutrition information is printed on the label and available at the counter.
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