Burt’s Cheese Cheshire
PASTEURISED and Vegetarian Rennet is used.
Notes: Smooth, cold butter texture, and a flavour with earthy tones.
 
Claire first made Burt’s Blue on her kitchen table, simply because she liked eating soft, creamy blue cheeses. There was no master plan, but Claire has created something special
 
Rich, buttery, sweet and gentle. The cheese is hand pierced to allow small pockets of blue to form in the creamy paste, and tiny blue veins to appear through the spaces between the curds. Claire Burts skill in creating smnall blue cheeses is not easily matched.