Drunken Burt

Cheese Type: Washed rind ( with cider)

Creation of Claire Burt and her husband in the Cheshire, the pasteurised cow’s milk is a washed rind. You would probably ask with what it is washed and that’s all the point of this cheese: the producer use some gwatkin’s cider coming from a small production in Abbeye Dore, Hereforshire. This is how you obtain this fruity taste and the slightly orange colour. A bit oaky and fantastically creamy, gooeye, a bit sweet at the end of the palate. Add some apple thinly sliced and a few pieces of walnut for a snack or appetizer, it’s a delight.

Wine Pairing:

White Wine ( Montbazillac, Riesling)


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