Gastronomy: a Brie made in the United Kingdom

At heart of peaceful Suffolk in the east of the UK, green pastures are the Aquarius of a surprising production that sends the clichés about British gastronomy flying. An English brie that is already overshadowing its French cousin. Jonny Crickmorea cheese producer, picked up his cows directly in the Jura. “We have 70 of these. In England hitherto, we had only very very bad Brie. So I wanted to create a Brie as good as the French Brie“, he explains.

Scientific know-how

For the breeder, the secret of a good cheese is above all the quality of the milk. This is precisely why he chose this very particular breed of cow. “THE montbeliardes have a lot of protein, grace and cream in their milk. That’s what makes a good cheese”, continues Jonny Crickmore. Every day, 5,000 liters of milk become 700 kilos of Briethanks to a very scientific know-how inherited from a French producer. A month and a half of ripening East necessary to obtain a perfect brie. A work rewarded with the medal of the best cheese in the United Kingdom.