Our Burt’s Blue cheese is made using pasteurised milk; the milk is inoculated with Penicillium Roqueforti (blue mould), which develops on the surface of the cheese. The ‘mouldy coat’ of each cheese can vary seasonally from darker ‘green and blues’ to paler ‘grey and blues’ (and its all edible – incase you were wondering!)
Each cheese is then pierced by hand during the ripening process to encourage and allow the growth of mild blue veins through the paste. These blotches and punctures of blue throughout give the cheese its character and flavour.
The younger cheese is more resistance to the touch and the flavours are more piquant and upfront, as the cheese matures, the flavours become more rounded and the resistance gives ways to a much softer texture.
Our Drunken Burt starts out life in much the way same as Burt’s Blue. The milk is inoculated with the Penicillium Roqueforti (blue mould) which is allowed to developed on the surface of the cheese.
However, the cheese isn’t pierced during ripening so doesn’t develop the blue veins as the Burt’s Blue cheese would. (The paste may occasionally develop small pockets blue). Instead the cheese is ‘washed’ in Gwatkin’s Cider, this process encourages other bacteria to develop on the surface. The result is a surface mould that tends to be paler, often ‘sandy’ in colour.
The younger cheese will have a chalky centre (or paste) which carries with it the fresh ‘apple’ acidity from the cider. As the cheese matures the acidity softens and the flavours become more rounded and subtle, the cider ‘notes’ become less ‘appley’ and more ‘oaky’ from the aged cider barrels. The paste softens to become silky smooth.
Depending on availability the selection may include the mini truckles (as pictured) or a wedge cut from a larger wheel of cheese.
It is soft blue with its yielding texture it avoids the harsher notes sometimes associated with blue cheese, it has a slight saltiness, typical of blue cheese. The younger cheese is more resistant to touch, but as it matures this resistance gives way to a muchsofter texture.
Typical values per 100g: Energy 1753kj/423kcal, Fat 37.2g (of which Saturates 23.5g), Carbohydrate 0.1g (of which Sugars 0.1g), Fibre 0.0g, Protein 26.6g, Salt 1.8g
Pasteurised. Cow’s milk
Keep refrigerated. To enjoy this cheese at its best, eat within 7 days of opening and by the best before date shown. Once opened we recommend wrapping your cheese in greaseproof paper and storing in an air-tight container in the fridge