Burts Blue

Made by Clair Burt and Tom Partridge who after working on a kitchen table in 2009 soon moved to bigger and better premises near to Knutsford to develop this cheese. 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’.  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.