Shropshire Blue cheese
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Shropshire Blue cheese originated in Scotland in the 1970s by Andy Williamson who was trained in the making of Stilton. It is a blue cheese made from pasteurized cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. It could be thought of as a cross between Stilton and Cheshire. P. roqueforti produces the veining.
Despite the name, the cheese has nothing to do with the county of Shropshire.
The cheese has a deep orange-brown, natural rind and matures for a period of 10-12 weeks with a fat content of about 34 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.
