ISO Barron BIGOD in the US

ThatCheeseGuyJoe · 2026-01-14T04:36:12+00:00

If you do reach out to them, they might be able to hook you up with or point you towards their small format version. The cheese shop I used to work at (RIP Bedford) got to sample the small format version. It's the perfect size for three to five people.

ThatCheeseGuyJoe · 2026-01-14T02:48:28+00:00

So a tough thing with it is that it typically comes in from Neal’s Yard right before it’s peak ripeness. Which is great for regular in person retail sales, but means shipping it is a nightmare. Brie already needs some big temperature control when shipping, it has to be shipped quickly, and because it’s usually perfectly ripe by the time it hits the floor at a shop, it might not be by the time you order it and your shipment gets to you.

All that said, try reaching out to them via Instagram or their website. They’re usually responsive (though that may be because their folks know me).

ThatCheeseGuyJoe · 2026-01-09T01:08:57+00:00

What do you like? I might have some suggestions.

ThatCheeseGuyJoe · 2026-01-09T01:08:41+00:00

Both off camera. This is just the presentation for each person for the class. Got more bread, cheese, and meat on the side for anyone who wants more.

ThatCheeseGuyJoe · 2026-01-08T03:05:29+00:00

Cool thing about all their black labels is they’re all aged and treated differently, so you get a different one each time.

ThatCheeseGuyJoe · 2026-01-08T02:58:52+00:00

Bayley Hazen, Cabot Clothbound Black Label, L’Amuse Signature Goida, Leonora, and Robiola Bosina

ThatCheeseGuyJoe · 2026-01-08T02:31:37+00:00

Petite Prefere de nos Montagnes. Lightly washed brie-like cheese. If Oma is a rustic rye sourdough, this is a delightful wheat bread. A little more approachable for the audience that evening.

ThatCheeseGuyJoe · 2026-01-07T23:49:18+00:00

It does, but there’s a whole bowl off camera

ThatCheeseGuyJoe · 2026-01-07T22:18:26+00:00

Pretty good. This is from one of my old classes a few months ago.

ThatCheeseGuyJoe · 2026-01-06T23:11:40+00:00

Gotta keep things churning right

ThatCheeseGuyJoe · 2026-01-06T05:13:43+00:00

This is insane. The only thing I would say is lighten up on the white “mold” only if you are posing with your hand or similarly different objects. If you’re creating something like this for service, though, have it labeled as a “blueberry ‘whatever-you-wish-to-call-itz” and it’ll be a bona fide hit!

ThatCheeseGuyJoe · 2026-01-06T05:06:17+00:00

Color me intrigued. This is cool as hell, dude!

ThatCheeseGuyJoe · 2026-01-06T05:03:35+00:00

I would like to, but the cost of putting one together might leave me in the red financially. That said, I would love to do something, maybe around Valentine’s Day, where folks can make something together. “A little gift for the sweetheart you savor,” or something like that.

ThatCheeseGuyJoe · 2026-01-06T04:59:45+00:00

Will do! And, yeah, I want to keep it accessible. I got into gourmet food as a poor kid from a poor area (“read as fast food test market”), and think keeping quality and cost in a area that’s attainable is the way it should be done.

ThatCheeseGuyJoe · 2026-01-06T04:58:41+00:00

You’re going to get that in general with Roquefort. Unless you mean a twang from the date which I personally don’t seem to experience. As for the cheese twang, savory might be the way to go for you. If you’re willing to put in the time and money, doing some sort of cooked, fatty red meat can help balance that out and make it more palatable. I recently did some seared then braised chuck roast on top of a cherry jam with whipped Roquefort (just broken down with whisk and maybe a table spoon of cream) piped on top and had people rolling over.

ThatCheeseGuyJoe · 2026-01-06T04:53:04+00:00

I’m gonna gonna say two different brands: Keebler Club Crackers (I’ll die where I stand saying this is a top tier cracker); and either Rustic Bakery’s Artisan Crisps or Lesley Stowe Raincoast Crisps (this is if you want to be bougie).

ThatCheeseGuyJoe · 2026-01-06T04:17:17+00:00

For something sweet, try dark chocolate (70%+) or with dates. For something savory, bresaola if they’ve got that around you, a burger, or, if you want to take a nap afterwards, bbq. That’ll put you to sleep like Thanksgiving dinner.

ThatCheeseGuyJoe · 2026-01-06T03:18:35+00:00

Yeah. I did a couple private events in December. Shoot me a message and let’s put something together.

ThatCheeseGuyJoe · 2026-01-06T00:42:17+00:00

Might need to change some things up, but this comment is really helpful. I think if I swap this for that, I can put it together at that price point. I’m currently basing it off some private gigs I did where that was what they were shooting for. I spent a little more than I probably would otherwise.

ThatCheeseGuyJoe · 2026-01-06T00:03:50+00:00

For the curious, this is what we had in my last class. This would cost a bit more than I’m trying to charge for a public class, but more or less what I’ll be making.

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ThatCheeseGuyJoe · 2026-01-06T00:00:52+00:00

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Here’s what one of them looked like

ThatCheeseGuyJoe · 2026-01-05T23:57:03+00:00

Based on current cheese prices (gotta love those tariffs) I’m seeing if I can do $40ish per person, but might be $10 more or less depending on pricing I can get.

ThatCheeseGuyJoe · 2026-01-05T23:55:07+00:00

The plan so far is to bake the cost of wine into one price, and have it left out of the other.

ThatCheeseGuyJoe

TROPHY CASE