Burt’s Blue
Cow's cheese • Semi soft, Blue • Vegetarian • British
Burt’s Blue develops an edible ‘mouldy coat’, which can vary seasonally from darker ‘green blues’ to paler ‘grey blues’. Each cheese is pierced by hand during the ripening process to allow the growth of mild blue veins through the paste. The younger cheese offers more resistance to the touch but this resistance gives way to a much softer texture as the cheese matures. Simply put; super creamy blue cheese!
Location:
Altrincham, Cheshire
Tasting notes:
Burt’s Cheese started out life in January 2009 in Altrincham, Cheshire. It was a career in the dairy industry, that inspired Claire Burt to follow her passion for cheese-making. It started as a hobby on her kitchen table, but after winning Gold for Burt’s Blue Cheese at the International Cheese Show – Nantwich 2010, she decided to pursue the business full-time.
Further Info:
| Weight | 250 g |
|---|---|
| Milk | |
| Milk Treatment | |
| Origin | |
| Rennet | |
| Style | |
| Weight |