Our Burt’s Blue cheese develops a ‘mouldy coat’, which can vary seasonally from darker ‘green blues’ to paler ‘grey blues’ (and its edible – incase you were wondering!)
Each cheese is pierced by hand during the ripening process to allow the growth of mild blue veins through the paste.
The younger cheese is more resistance to the touch but this resistance gives ways to a much softer texture as the matures.
Drunken Burt is our Burt’s Blue cheese washed in cider. Made much in the same way the milk is inoculated in the vat with the Pencillium Roquefort (blue mould) but instead of piercing to encourage the development of blue veins, the cheese is washed in cider.
The ‘paste’ of cheese takes on some of the golden colour of the cider, and also some of the Cider ‘flavours’, sometimes you almost pick up a smokey note from the oak barrels. You can expect the ‘younger’ cheese to have a slightly ‘chalky’ center, which then softens as it continues to mature. (the paste may occasionally develop blue).
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