Everything about Shropshire Blue Cheese totally explained
Shropshire Blue is a cows milk cheese made in the
United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in
Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of
Stilton in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no link to the county of
Shropshire.
After the Castle Stuart dairy was closed down in 1980, the cheese was revived by Elliot Hulme and Harry Hanlin of
Cheshire, but once again the manufacture soon ceased. The cheese is now made by the
Long Clawson and
Colston Bassett dairies.
Description
Shropshire Blue is a
blue cheese made from pasteurized cows' milk and uses vegetable rennet. The orange colour comes from the addition of
annatto, a natural food colouring. It could be thought of as a cross between Stilton and
Cheshire.
P. roqueforti produces the veining.
The cheese has a deep orange-brown, natural rind and matures for a period of 10-12 weeks with a fat content of about 34 per cent. Made in a similar way to Stilton, it's a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier.
Further Information
Get more info on 'Shropshire Blue Cheese'.
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