Out of stock
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 Cheese is now based near Knutsford, Cheshire and under the skill and patience of Claire Burt and Cheese-Maker Tom Partridge, produces a range of award winning cheeses. Burt’s Cheese was very proud recently to be named by the ‘Observer Food Monthly’ as ‘Best Producer.’
Our Mini Selection includes Burt’s Blue and Drunken Burt min 180g each Burt’s Blue Our Burt’s Blue cheese is made using pasteurised 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 is 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. Drunken Burt Our Drunken Burt starts out life in much the way same as Burt’s Blue. The milk is inoculated with the Penicillium Roqueforti (blue mould) which is allowed to developed on the surface of the cheese. However, the cheese isn’t pierced during ripening so doesn’t develop the blue veins as the Burt’s Blue cheese would. (The paste may occasionally develop small pockets blue). Instead the cheese is ‘washed’ in Gwatkin’s Cider, this process encourages other bacteria to develop on the surface. The result is a surface mould that tends to be paler, often ‘sandy’ in colour. The younger cheese will have a chalky centre (or paste) which carries with it the fresh ‘apple’ acidity from the cider. As the cheese matures the acidity softens and the flavours become more rounded and subtle, the cider ‘notes’ become less ‘appley’ and more ‘oaky’ from the aged cider barrels. The paste softens to become silky smooth.
Depending on availability the selection may include the mini truckles (as pictured) or a wedge cut from a larger wheel of cheese. Price includes delivery to UK mainland address.
Last date for orders Tuesday 22nd December 2020
If you live in the Altrincham area, we’ll endeavour to deliver your product by hand within 48-72 hours. If you’re outside Altrincham, we’ll send your item by special delivery within 48-72 hours of purchase.
For products sold by external sellers, please refer to their own delivery terms.
If you’re not happy with your product and wish to return it, please email firstname.lastname@example.org.