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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What’s in a name?
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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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