Burts Cheese Limited, Ash Farm, Ash Lane Ollerton, Cheshire WA16 8RQ

Mini Burt’s Selection featuring Burt’s Blue & Burt’s Blanc


Our new mini selection featuring our Burt’s Blue min 180g and our Burt’s Blanc min 200g

Price includes delivery to UK Mainland. 

Simply apply: LOCAL10 and receive 10% OFF all items for delivery to postcodes WA14-WA15-WA16

Our new mini selection featuring our Burt’s Blue min 180g and our Burt’s Blanc min 200g

Burt’s Blue

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.

Burt’s Blanc

Originally we based the idea for this cheese on a Cheshire recipe, however, over our trials this cheese evolved and become something with its own personality.

The cheese is made using pasteurised cow’s milk, the curds are milled and salted by hand, before being placed in a mould and allowed to drain overnight. The following day the cheeses are lightly pressed before being cloth bound and left to mature.

Unlike our Burt’s Blue and Drunken Burt, Burt’s Blanc is a hard cheese, its texture is fairly close but with a slight ‘flakiness’. The flavour is fresh with some acidity, and a slightly salty finish.

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