An interesting article by Patrick McGuigan all about new British Blue cheeses, explains how softer, milder blue cheeses are becoming as popular on the Christmas cheeseboard as Stilton. The article features five new-wave British Blues, which include: Beauvale, Harborne Blue, Lanark Blue, Cornish Blue and our very own Drunken Burt. He suggests pairing …
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Breaking The Mould by Patrick McGuigan
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Pumpkin Cheese Fondoooooo…
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Burt’s Blue Cheese Pear and Fennel Tart
This delicious winter tart recipe showcases the complexity and versatility of Claire Burt’s flagship cheese – Burt’s Blue. Photograph: Helen Cathcart
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Baked figs with parma ham and Burt’s Blue Cheese
Christmas is a cheese lover’s paradise, one of those rare occasions when it really is justifiable to whip out the cheeseboard at every available opportunity.
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Blue Cheese Crostini with Caramelised Figs
We are lucky to have some fab new recipes from Kate Tighe. Kate is a young food writer and recipe developer. She is one half of the award winning food and lifestyle blog “Ginseng & Thyme”.
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What’s in a name?
When I first started making cheese on my kitchen table back in 2009, I couldn’t have imagined how well it would turn out
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Unusual Blues by Juliet Harbutt for the Speciality Food Magazine
This is a small deliciously creamy cheese with a serious identity crisis. I don’t know if it is a barely blue cheese with a rind that tastes more like icing or a washed rind cheese with intermittent blueing or even a Camembert with a very thick, soft pink rind that tastes almost better than the interior.
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Burt’s Blue makes it into World Book of Cheese
This month we celebrated making it into the prestigious ‘World Cheese Book’ by acclaimed writer Juliette Harbutt
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Meet our cheese-maker – Tom Partridge
Tom Partridge joined Burt’s Cheese in 2013 leaving behind his career as a chef and pursuing his passion for cheese-making.
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