Shropshire Blue
Shropshire Blue[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD