“Burt’s Cheese’s Burt’s Blanc is made using pasteurised cow’s milk, the curds are milled and salted by hand, before being placed in a mould and allowed to drain overnight. The following day the cheeses are lightly pressed before being cloth bound and left to mature.
Unlike our Burt’s Blue and Drunken Burt, Burt’s Blanc is a hard cheese, its texture is fairly close but with a slight ‘flakiness’. The flavour is fresh with some acidity, and a slightly salty finish.”
– Burt’s Cheese