Cheese of the week - Drunken Burt

  • 28 August 2016

Drunken Burt

This week's choice is one of our original favourites from when we first started in markets and popups in East London. Drunken Burt is a soft, washed-rind cheese made by Claire Burt in Cheshire. It starts life as a blue cheese but crucially it doesn't get pierced (the part of the cheese making process that encourages the blue growth) and then it's washed in a local cider, hence the name 'Drunken Burt'. 

The flavour is slightly smoky from the cider wash with a saltiness from the connection to blue cheese but only subtle hints of typical blue cheese flavour. A creamy texture works really well with the smoky flavour and Drunken Burt pairs really well with cider or a fruity IPA. Light crackers add an ideal crunch. If you're a fan of baking cheese then Baby Drunken Burt bakes really well but remember to put it in a suitable oven proof dish before baking as it goes really gooey.

This is a regular on our cheese counter and a firm favourite with our shop customers. You can also buy it in our online cheese shop, as a cutting Drunken Burt or the Baby Drunken Burt.

Drunken Burt

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