Northwest England

Burt’s Blue

Weight: 180

Maturation: 7 weeks

Cheese Type: Upressed and natural bloomy rind

Burt’s Cheese had its beginnings in January 2009 in Altrincham, Cheshire. Claire Burt, inspired by her dairy industry career, decided to pursue her passion for cheese-making. Initially, it was a hobby at her kitchen table, but after earning a Gold award for Burt’s Blue Cheese at the International Cheese Show – Nantwich 2010, she made the choice to turn it into a full-time business.

The taste profile is characterized by a creamy and buttery essence with a subtle saltiness, accompanied by a mild bitterness that concludes with a savoury note. You might also detect a subtle hint of mushroom from the rind. The interior texture appears smooth just beneath the rind, displaying a slight crumbly quality towards the center, with a touch of chalkiness in the midst.


It offers a well-rounded flavour that’s delightful by itself, and it would also make an excellent addition to a pizza or a grilled sandwich.

Store in the fridge, wrapped in cheese paper, and consume within a few days.

Wine Pairing:

Red wines (Cotes du Rhone, Chatillon-en-Diois)

Pasteurized
Cow
Full
Suitable for Pregnant

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Cheese Club Team

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