Made of pasteurized cow’s milk, it is produced by Colston Bassett dairies in Nottinghamshire. For the first time in 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or ‘Inverness-shrine Blue.’
Made in a similar way to Stilton, Shropshire Blue is a creamy blue veined cheese with a sharper, stronger flavour than Stilton and a slightly tangy aroma. The addition of annatto, a natural vegetable dye, gives the cheese its distinctive colour and earthy flavour. Shropshire Blue matures for a period of ten to twelve weeks. With a sharp, strong flavor and a bit tangy aroma, it is a vegetarian’s cheese having a fat content of 48%.
It is excellent on the cheese-board and is also very versatile in the kitchen; it makes fabulous soups and sauces.
Similar to Stilton, Shropshire blue cheese pairs well with sweet white wines like Riesling, Gewurtztraminer, Semillon, or a good English brown ale or fortified wines like sherry, port.
- Country of Origin: England
- Milk Variety: Cows'
- Style of Cheese: Blue
- Pasteurised: Yes
- For pregnant women: No