Burt's Cheese, based near Knutsford, Cheshire, began its journey in January 2009 in Altrincham, Cheshire. Inspired by her career in the dairy industry, Claire Burt started making cheese as a hobby on her kitchen table. The success of her Burt’s Blue Cheese, which won a Gold award at the 2010 International Cheese Show in Nantwich, encouraged her to turn her passion into a full-time business. In 2013, chef-turned-cheesemaker Tom Partridge joined the team, contributing to the development of new cheese varieties.
Burt's Cheese offers a range of award-winning cheeses, including the flagship Burt's Blue, a semi-soft blue cheese known for its creamy texture and distinct blue veins. Other popular varieties include Drunken Burt, washed in cider, and DiVine, wrapped in vine leaves. The company prides itself on using high-quality, locally sourced milk and traditional cheese-making techniques to produce their cheeses.
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The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
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