Shropshire Blue PDO
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 cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue'.
Shropshire Blue is a blue cheese made from pasteurised cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. Penicillium 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 48 per cent. Made in a similar way to Stilton, it is a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier.
Our Shropshire Blue is coming from the Long Clawson diary. Leicestershire which story begun over a century ago. The diary has been multiple prize winner of various contests. Both their Blue Stilton PDO and Blue Shropshire PDO are famous all over the world. Their Blue Shropshire will be a rich orange in colour with distinctive blue veining and a golden crust.
- A rich fortified wine like Port
- Brown Ale
- With crackers
Ingredients: Pasteurised cow milk, salt, starter culture, vegetable rennet, Penicillium Roqueforti, Annatto
Allergens: Cow’s milk