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Blue Cheese Crostini with Caramelised Figs

Posted on October 10, 2017 @ 6:30pm by Claire
Blue Cheese Crostini with Caramelised Figs

‏We are lucky to have some fab new recipes from Kate Tighe. Kate is a young food writer and recipe developer. She is one half of the award winning food and lifestyle blog “Ginseng & Thyme”. As a loyal Mancunion, Kate loves using local ingredients in her recipes, and she thinks that Burt’s Blue is one…

What’s in a name?

Posted on September 20, 2016 @ 3:09pm by Claire

  When I first started making cheese on my kitchen table back in 2009, I couldn’t have imagined how well it would turn out. What began as a passion is now a full time business, with a dairy, offices and staff. I’ve learnt so much along the way; not just about cheese-making but also about…

Meet our cheese-maker – Tom Partridge

Posted on January 30, 2016 @ 11:50am by Claire

Tom Partridge joined Burt’s Cheese in 2013 leaving behind his career as a chef and pursuing his passion for cheese-making. Tom originally from Hereford, has inspired the development of our Drunken Burt and DiVine both cheeses are washed in Golden Valley cider from Gwatkins in Abbeydore, Hereford, not far from where Tom grew up. (…

Fine Food Digest article on Drunken Burt

Posted on January 22, 2016 @ 5:09pm by Claire

Unusual Blues by Juliet Harbutt for the Speciality Food Magazine

Posted on January 22, 2016 @ 1:52pm by Claire

Juliet Harbutt picks her Top 10 Unusual Blues for Christmas for the Speciality Food Magazine … British Blues The British Cheese Awards attracts entries from around 75% of cheesemakers and in 2014 ninety one blue cheeses entered. Only the Americans come anywhere near that number yet sadly most people struggle to name more than 3 blues….

Burt’s Blue makes it into World Book of Cheese

Posted on July 1, 2015 @ 7:31pm by Claire

This month we celebrated making it into the prestigious ‘World Cheese Book’ by acclaimed writer Juliette Harbutt. Our ‘Burt’s ‘Blue is recommended by Juliette in her newly published book, which is the most comprehensive guide available, covering more world cheeses than any other book on the subject. Being in the World Cheese Book feels like a huge honour: Juliette…

Baked figs with parma ham and Burt’s Blue Cheese

Posted on December 29, 2014 @ 4:42pm by Claire

  A figgy christmas: baked figs with parma ham and Burt’s Blue Cheese For Claire Burt, cheese is the star at this time of year and with baked figs and Parma ham it can truly take centre stage    The sharpness of the Burt’s Blue marrying perfectly with the saltiness of the Parma ham and…

Burt’s Blue Cheese Pear and Fennel Tart

Posted on November 19, 2014 @ 8:28pm by Claire

  Melting moments: Claire Burt’s pear, fennel and blue cheese tart Cookaholic Claire Burt has a delicious, indulgent tart recipe for the winter months that makes the most of her flagship cheese    This delicious winter tart recipe showcases the complexity and versatility of Claire Burt’s flagship cheese – Burt’s Blue. Photograph: Helen Cathcart Brought…

Proud to part of the NEFF Cookaholics Campaign

Posted on October 18, 2014 @ 12:10pm by Claire

  Claire Burt’s Cookaholics blog Cheese fanatic mother of two Claire Burt has turned her kitchen hobby into a thriving food business  Claire Burt: ‘there’s just something about winter that conjures images of people sitting around open fires nursing port and rich blue cheeses like Stilton.’ Photograph: Amit Lennon Brought to you by: About this…

2014 Farm Business Awards – Burt’s Cheese is Highly Commended

Posted on September 24, 2014 @ 7:41pm by Claire

2014 Farm Business Awards Winners! The 2014 Farm Business Cream Awards ceremony on Thursday evening was a glittering success, recognising the best in the industry in the presence of an audience of top industry figures. NFU President Meurig Raymond, who was a member of the judging panel, congratulated the winners, while food industry marketing guru…