Drunken Burt starts as a blue cheese, similar to Burt’s Blue, which was Claire’s first cheese creation.
However, there’s a twist: during ripening, Drunken Burt isn’t pierced like traditional blue cheeses. The lack of piercing prevents the development of blue veins in the cheese.
Aged for a minimum of four weeks, Maroilles develops a sticky, deep orange-hued rind, the result of regular washing with brine to encourage the growth of Brevibacterium linens, which gives the...
The unlikely pairing of cheese and lavender makes a mind-blowingly delicious cheese.
Made with ewes’ milk, Shepherd's Purse master cheesemakers roll the cheese in dried lavender flowers.
Left to...
Originally inspired by Fontina, Fontal is a more modern and widely produced variant, offering a gentler and more uniform taste compared to the stronger, earthy notes of traditional Fontina...
Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
The cheese itself has a golden, straw-coloured paste, with striking black veins of truffle running through it. Its flavour is a perfect balance of salty, nutty, and umami-rich, with the deep...
Drunken Burt starts as a blue cheese, similar to Burt’s Blue, which was Claire’s first cheese creation.
However, there’s a twist: during ripening, Drunken Burt isn’t pierced like traditional blue cheeses. The lack of piercing prevents the development of blue veins in the cheese.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
