Burts Cheese Limited, Ash Farm, Ash Lane Ollerton, Cheshire WA16 8RQ
  • Our milk and Halton Farm

    We are very fortunate to use some of Cheshire finest milk in making our cheese. Karen and Tom at Halton Farm on the Rhode Hall Estate, are second generation, Tom’s father came to the estate back in 1968. They now have a cross breed herd, which includes the Montbéliarde, a French breed of cow whose …

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  • All about the mould

    How our Burt’s Blue develops its blue… the blue starts to develop on the surface of the cheese around day 7 (image 1), the cheese will then develop its full mouldy coat by around day 14 (image 2), we check the development of internal blue using a cheese iron through the maturation of the cheese …

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  • Making Burt’s Cheese

    This is a series of images we’ve recently run on our social media showing how we make Burt’s Cheese…

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  • 10 years on

    Its 10 years since I entered the International Cheese Awards – Nantwich July 2010 and picked up a Gold in the Specialist Cheese Makers class. Being awarded a Gold among the cheese-makers in that class gave the confidence to start believing that maybe I could scale up my ‘kitchen table’ production and follow my passion …

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  • Baked Drunken Burt

    Have you tried baking our Drunken Burt … This is best when the cheese is more mature; simply give the cheese a gentle squeeze and if it has some ‘give’ its about right. Place in a small round dish, score the top and bake for approx 15mins. (this depends on how mature the cheese is, …

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  • Broccoli and Blue Cheese Soup

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  • Breaking The Mould by Patrick McGuigan

    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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  • 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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