Burt’s Cheese started out life in January 2009 in Altrincham, Cheshire. It was a career in the dairy industry, that inspired Claire Burt to follow her passion for cheese-making. It started as a hobby on her kitchen table, but after winning Gold for Burt’s Blue Cheese at the International Cheese Show – Nantwich 2010, she decided to pursue the business full-time.

Burt’s Blue is the flagship product of Burt’s Cheese, a semi-soft cheese made using pasteurised cow’s milk. The milk is inoculated with Penicillium Roqueforti (blue mould), which develops on the surface of the cheese.  The ‘mouldy coat’ of each cheese can vary seasonally from darker ‘green and blues’ to paler ‘grey and blues’ (and its all edible – incase you were wondering!)

Each cheese is then pierced by hand during the ripening process to encourage and allow the growth of mild blue veins through the paste. These blotches and punctures of blue throughout give the cheese its character and flavour.

The younger cheese has more resistance to the touch and the flavours are more piquant and upfront, as the cheese matures, the flavours become more rounded and the resistance gives ways to a much softer texture.

ALLERGENS: MILK

ORIGIN: British 🇬🇧

Store in the fridge 2-5c

Not suitable for home freezing ❌

Suitable for vegetarians 🌱 

Ing: Pasteurised cows MILK, cultures, Vegetarian rennet, Salt.