Shropshire Blue

Shropshire Blue

Shropshire Blue is a type of blue cheese that originated in the United Kingdom. Despite its name, it was first made in the 1970s in Scotland, not Shropshire. It is a semi-hard cheese made from pasteurized cow's milk, and is known for its strong flavor and deep orange color.

History

Shropshire Blue was first made by Andy Williamson, a cheese maker who had trained in the making of Stilton cheese, at Castle Stuart dairy in Inverness, Scotland. The cheese was initially known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually renamed to make it more marketable.

Production

The production process of Shropshire Blue is similar to that of Stilton. The cheese is made from pasteurized cow's milk, with the addition of a type of mold called Penicillium roqueforti to give it its distinctive blue veins. The orange color comes from the addition of a natural dye called annatto.

Characteristics

Shropshire Blue has a deep orange-brown, natural rind and matures for a period of 10–12 weeks. The cheese is slightly tangy and strong in flavor, but not as strong as Stilton. It has a crumbly texture, but is not as dry as Stilton.

Uses

Shropshire Blue is often used in cooking, especially in recipes that call for blue cheese. It is also commonly used in cheese boards, paired with fruits and nuts.

See Also

• Blue cheese
• Stilton cheese
• Cheese making
• Penicillium roqueforti
• Annatto

References

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External Links

• Official website
• Cheese.com entry

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  Shropshire Blue