Description
Bidlea Cheese
About Bidlea Blue
Bidlea Blue came about after Claire Burt and Tom Partridge won the blue category in the Academy of Cheese’s Affineur of the Year competition in 2024. For the competition, Claire wrapped a Blue Stilton PDO in vine leaves that had been soaked in a local cider. It was a complete hit with the judges, and so Claire set about making her own version.
The Backstory
Bidlea Blue uses a different starter culture than Claire’s other cheeses, and the curds get a good, long stir before being scalded in the vat. Once the whey is drained, the curds are placed on the draining table for milling and salting. Instead of pressing them as you would with a traditional Cheshire, they are carefully scooped into moulds and stacked, allowing them to drain for a full 36 hours.
After a week, the cheeses are pierced (poked with needles!) to allow air to enter, so blue mould can develop. Somewhere between days 10 and 14, the cheeses are wrapped in vine leaves that have been soaked in Gwatkin cider. This is a small tribute to Tom’s Hereford roots. Then, the cheeses are left to mature for 10 to 12 weeks, during which the blue mould starts to appear, and the paste (the soft interior of the cheese) softens just under the rind.
Bidlea Blue – Jen’s Tasting Notes
Bidlea Blue is a hard blue cheese, but when it’s young, it’s got a lovely crumbly texture and a fresh, yoghurty tang. It looks the part, too, with its outer rind made from hand-pasted vine leaves that have been washed in cider.
Inside, you get that classic Cheshire freshness, along with a gentle boozy fruitiness from the cider-soaked leaves, which gets a bit spicier as the cheese matures. Near the rind, you’ll find more mushroomy, earthy flavours and a softer, slightly fudgy bite. The blue veining is nicely balanced, bringing delicate fruit and herbal notes throughout.
How to Serve and Pair Bidlea Blue
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: I really love a sweet tipple with a blue cheese, and for me, the ideal pairing here is a Pedro Ximenez sherry.
- Something a little different: If you’re more of a port drinker, then a nice ruby port goes down a treat.
- On the plate: Pears and walnuts are classic accompaniments that complete the plate.
- In the kitchen: You can’t beat a blue cheese sauce on any steak. I also like to add Bidlea to vegetable soups for a spicy kick.
Jen’s note: I love that this cheese was created after Claire and Tom experimented with a Stilton; total respect for them for having the courage to follow their dreams!
Buying Bidlea Blue
- Brand or Producer: Burt’s Cheese
- Product name: Bidlea Blue
- Milk: Cow
- Country: England
- Region: Cheshire
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £4.50
- 500g wedge, £22.50
- Whole wheel (approx 2kg), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, vegetarian rennet, Penicillium Roqueforti, edible vine leaves
