Burts Cheese are excited to announce the launch of their new cheese – Bidlea Blue. The inspiration behind our new cheese … In early 2023, we moved our cheese making facility on to the farm and home of Bidlea Dairy, and have been using milk from the Bidlea herd to make our award winning Burts …
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Our new cheese – Bidlea Blue
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Affineur of the Year 2024
Back in March 2024, we were super excited (and slightly nervous) about the invitation to enter to Affineur of the Year. This involved looking after a young Stilton made by Cromwell Bishop and maturing it to be the best version of the cheese we could imagine. We used our techniques of piercing the cheese through …
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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…