Blue - Great Britain
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Burt’s Blue is a delicious, little blue cheese from Cheshire.
Claire Burt set up Burt’s Cheese in 2009, with the ambition of making excellent quality cheese with local, Cheshire milk. Claire originally studied food and nutrition, and went on to work in the food trade for several years in product development, before deciding the time had come to do something for herself.
Having no family farm to draw upon, Claire set about buying local milk, and made her first cheeses on her kitchen table. She soon moved on to creating a cheese-making room in her cellar, and, when the business really took off, moved into a room at the Cheshire Cookery School. With the cheese-making room sorted, Claire was able to concentrate on her cheese, and medals soon followed.
Claire originally created Burt’s Blue simply because she liked eating soft, creamy blue cheeses. While there was no master plan, she happens to have created something really quite special. Most blue cheeses are made in a fairly large mould. A traditional Stilton weighs in at around 8kg, and even smaller blue cheeses are rarely less than 1kg. Claire’s skill in creating a tiny blue cheese is not easily matched.
Penicillin Roqueforti is added to the milk, and it is this greenish grey mould that grows on the surface of the cheese to create its attractive, bloomy coat. The magic occurs when the cheeses are hand-pierced to allow oxygen to reach the interior. Small pockets of blue form in the creamy paste, and tiny blue veins can appear through the spaces between the curds. In such a small cheese, the distribution of blue can be hard to control, and so the blueing can be a little sporadic, but the flavour that it brings permeates the whole cheese. As the cheese matures, the paste begins to break down, bringing a delicately creamy richness that balances perfectly with the mineral tones of the blue.
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We select and mature traditionally-made artisan cheeses from independent producers who prioritise quality over profit.
For over thirty years we have nurtured and supported the cream of British cheesemakers, and we played an integral role in the revival of traditional British cheesemaking in the early 1990s.
We produce our own range of Partners for Cheese, and our cheese and partners are supplied to hundreds of UK retailers and exported to over 50 countries world-wide.
We were founded in 1990 by Ann-Marie Dyas, a renowned judge at both the British and World Cheese Awards and winner of the Guild of Fine Food Lifetime Achievement Award. Ann-Marie was committed to the survival and growth of traditional cheesemaking and to introducing and sharing farmhouse cheeses, as well as the stories behind them, to as wide a public as possible.
Ann-Marie's mission was "To seek out the best, and, when it’s been found, to keep looking". This same tireless pursuit of excellence is the core value across the company.
From the producers we choose to work with to the coffee we serve in our café, we want to give the best possible experience, while continuing to find ways to improve upon it.
If you order with us before noon, Monday to Friday, we are able to arrange for your parcel to arrive on the following day (except to certain postcodes in Scotland).
We have a calendar feature on our checkout page that enables you to select a delivery date of your choosing.
Our mail-order department is not available at the weekends, but our shops are open. Please see our shop page for further information.
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