This is a small deliciously creamy cheese with a serious identity crisis. I don’t know if it is a barely blue cheese with a rind that tastes more like icing or a washed rind cheese with intermittent blueing or even a Camembert with a very thick, soft pink rind that tastes almost better than the interior.
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Unusual Blues by Juliet Harbutt for the Speciality Food Magazine
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Burt’s Blue makes it into World Book of Cheese
This month we celebrated making it into the prestigious ‘World Cheese Book’ by acclaimed writer Juliette Harbutt
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