Burts Cheese Limited, Ash Farm, Ash Lane Ollerton, Cheshire WA16 8RQ
  • Our milk and Halton Farm

    We are very fortunate to use some of Cheshire finest milk in making our cheese. Karen and Tom at Halton Farm on the Rhode Hall Estate, are second generation, Tom’s father came to the estate back in 1968. They now have a cross breed herd, which includes the Montbéliarde, a French breed of cow whose …

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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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  • 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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  • Meet the Cookaholics – Claire Burt

    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…

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  • Neff Cookaholics Campaign

    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.

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  • Observer Food Monthly Best Producer 2013

    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 …

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