This cheese was created in the 1970s at Castle Stuart Dairy in Inverness, Scotland, by Andy Williamson, a cheesemaker who was trained to make Stilton in Nottinghamshire. The cheese was originally known as "Inverness-shire Blue" or "Stuart Blue", but was eventually marketed as "Shropshire Blue", a name chosen to increase its popularity, although it had no connection with the county of Shropshire. After the closure of the Castle Stuart dairy in 1980, the cheese was revived by Elliot and Hulme Harry Hanlin of Cheshire, but again production soon ceased. The cheese is now made by dairies in Long Clawson, Leicestershire and Colston Bassett in Nottinghamshire. However, the cheese is now also made in Shropshire, at a small dairy in the town of Newport, called Wycherleys Fine Foods.
Data sheet
- MILK
- Pasteurized whole cow's milk
- TEXTURE
- Creamy
- ALLERGEN
- Milk
- GRASSE MATERIAL
- 35 %
- PROVENANCE
- SEASON
- SUGGESTED WINE
- INTENSITY
- médium
Specific References
- EAN13
- 3876078270006
Shropshire blue
Shropshire blue gets its orange colour from annatto, a natural food colouring.
Shropshire blue cheese is creamy and has a more intense taste than its cousin stilton blue.