Shropshire Blue

Rather oddly named, as it was actually first created in Inverness, Scotland, in 1970, this cheese is based on the recipe for Stilton with the addition of annatto to give it its attractive mandarin orange colour. It was eventually adopted by the Stilton makers.
Region: England – Leiestershire and Nottinhamshire
Milk: Cow
Seasons: Spring, Summar, Fall, Winter
Classification: Blue
Weight and Shape: 8 kg (17.5lb), cylinder

Tasting Notes:

Milder than Stilton, but equally creamy in texture, its streaks of blue stand out against the orange interior. There is a hint of caramel sweetness behind its spicy, blue tang.

How to enjoy:

Spectacular crumbled into salads or melted in soups, this cheese is equally at home on a cheeseboard, with an accompanying port or brown ale.


White wine:
Red Wine:
Sources: The World Cheese Book (Editor-In-Chief: Juliet Harbutt)
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