Burts Cheese Limited, Ash Farm, Ash Lane Ollerton, Cheshire WA16 8RQ
  • 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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  • Claire Burt

    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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  • Burt's blue Cheese

    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 and a Fig

    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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  • Tom Partridge

    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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