The Shropshire blue was originally a Scottish cheese made in Inverness to replicate English Stilton. The cheesemaker in Inverness, who originally studied the art of cheesemaking in Nottinghamshire, made his mark by adding annatto to the milk to give the cheese its deep and cheery orange hue. The result is a soft textured, mellow, blue cheese with a delightful contrast of colours between the orange curd and the delicate blue veining. The Shropshire is slightly more delicate than Stilton with subtle caramel and nutty notes.
Currently, Shropshire is mainly made in the East Midlands of England - more specifically, Leicestershire and Nottinghamshire. It is best enjoyed with a good English brown ale or glass of port.
Cow’s Milk U.K. Pasteurized
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