by Benjamin Roberts

If you sells cheese long enough (16 years!) it is less and less likely that you will be surprised by how delicious cheese can be. I’ve tasted a lot of cheese over those years, I mean a lot of cheese, and so it seems that there might not be anything new under the sun.

So there I was in Northern Italy, it was September of 2019 and I was attending a party with the who’s who of the artisan cheese world. We had landed in Italy only hours earlier, and so, totally jetlagged, I walked into a packed Italian manor and a piece of cheese was immediately thrust into my hand. The warning was: You’re going to love this cheese but you can’t buy it….yet.

Fast forward a couple of pandemic years and then the word comes that this cheese is finally available in the USA. There I was again in a sweaty room brimming with cheese professionals and I stride up to a table and this time I know what I am about to try, yet somehow this time it was even more delicious than the first time I had it. How could a cheese surprise me this much two times?

Baron Bigod! This is what a brie style cheese should taste like. Sweet cream, savory vegetables, a pinch of salt, fresh hay. Milk transformed into an absolute kaleidoscope of flavors. This is what real French style brie should taste like—except this one is made in England. Exported by our friends at Neal’s Yard Dairy in London, there isn’t a more exquisite piece of cheese we can sell you at our counter. Want to learn more? Click HERE for the deets.