Burts Cheese Limited, The Orchards Farm, Twemlow Lane, Cheshire CW4 8DS
  • Cheese workshops

    The Burts Cheese Classroom…we’re excited to have our new space on the farm where we can deliver our cheesemaking workshops. Getting hands on, everyone has their own ‘lactic’ set curd, which they ladle and allow to drain during the course of the workshop. We explore and discuss (and taste!) different ‘lactic’ cheeses. ‘Cutting the curds’ …

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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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  • 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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