Claire Burt, following a career in the dairy industry, Claire decided to follow her passion for cheese making and develop what was a hobby from the kitchen table into Burt’s Cheese. In 2010 Burts Blue won a Gold at the International and she took on the business full time and it has continuous grow since then.

Tom Partridge was working as a chef when he first came in to contact with Burts Blue cheese as a customer. Wanting to learn more about cheese-making he visited the dairy. Then in 2013 when Burts Cheese moved to a new premises to scale up, he came on board, doubling the cheese-making team.

Claire Burt, following a career in the dairy industry, Claire decided to follow her passion for cheese making and develop what was a hobby from the kitchen table into Burt’s Cheese. In 2010 Burts Blue won a Gold at the International and she took on the business full time and it has continuous grow since then.

Tom Partridge was working as a chef when he first came in to contact with Burts Blue cheese as a customer. Wanting to learn more about cheese-making he visited the dairy. Then in 2013 when Burts Cheese moved to a new premises to scale up, he came on board, doubling the cheese-making team.