Tom Partridge joined Burt’s Cheese in 2013 leaving behind his career as a chef and pursuing his passion for cheese-making.
Tom originally from Hereford, has inspired the development of our Drunken Burt and DiVine both cheeses are washed in Golden Valley cider from Gwatkins in Abbeydore, Hereford, not far from where Tom grew up.
In 2014, only a year later, Tom entered the Novice Cheese-makers class at the International Cheese Awards, he was awarded Gold for DiVine. Since then Tom’s hardwork and dedication has contributed to more awards for Burt’s Cheese.
At the British Cheese Awards in 2015, Burt’s Cheese won a Gold for DiVine, Burt’s Blue a Silver and the Drunken Burt’s a Bronze.