Burt’s Cheese started out life in January 2009 in Altrincham, Cheshire. It was a career in the dairy industry, that inspired Claire Burt to follow her passion for cheese-making. It started as a hobby on her kitchen table, but after winning Gold for Burt’s Blue Cheese at the International Cheese Show – Nantwich 2010, she decided to pursue the business full-time.
Burt’s Cheese is now based near Knutsford, Cheshire, and under the skill and patience of Claire Burt and Cheese- Maker Tom Partridge produces a range of award winning Cheeses. We use single herd milk from Halton Farm on the Rhode Hall Estate. Burt’s Cheese was very proud recently to be named by the Observer Food Monthly as Best Producer.
All our cheeses are vegetarian and handmade in small batches using local pasteurised milk. Time and care is invested in hand crafting each cheese into either a mini truckle or a larger wheel. Burt’s Cheese can be found listed in farm shops, specialist cheese shops and some of the UK’s top restaurants.
We’re lucky enough to have been recognised recently at the British Cheese Awards, International Cheese, among others.