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 …

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

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 …

Making the video for Meet the Cookaholics for the Neff Cookaholics campaign was a lot of fun, and this is it finished …. Watch “Meet the Cookaholics Claire Burt – Neff Cookaholics The Guardian” on Vimeo: https://vimeo.com/109556833?ref=em-share A couple of stills from todays filming…

My usual work wear is a blue hairnet, white coat and white wellies, it is far from glamorous! So being invited to part of the Neff Cookaholics Campaign and finding myself on the cover of a national magazine wasn’t somewhere I thought cheese-making would take me.

The Observer Food Monthly awards are a big deal in the food industry and being named as Observer Food Monthly was a certainly big deal for us. I’d been making cheese for 3 years in a rented space at the back of the Cheshire Cookery School, it was in 2013, I’d made the decision to …