Shropshire Blue

Shropshire Blue is an English blue cheese. Despite its name, it had nothing to do with the county of Shropshire until 2007.

History

The cheese was developed in the 1970s in Inverness in Scotland by Andy Williamson. He had previously learned the manufacture of Stilton. The cheese was originally the name Inverness -shire Blue or Blue Stuart, the present name Shropshire Blue was selected solely for sales promotion. The production of cheese, however, was dismantled in 1980. After that, the cheese maker Elliot Hulme and Harry Hanlin took over the production, these remained not long. The cheese making then went to two other dairies, the Long Clawson Dairy in Leicestershire and the Colston Bassett Dairy in Nottinghamshire, which produce the cheese until today. Then there was the Cropwell Bishop Creamery, this intention in cooperation with other English cheese makers in the 1990s to establish the cheese on the German market. The Shropshire Blue from Cropwell Bishop won the 2006 title Best English Cheese at the British Cheese Awards. Is actually made ​​in Shropshire cheese from the Shropshire Cheese Company only since 2007.

Production

The cheese is made from cow's milk, such as Stilton, the fungal culture used, Penicillium roqueforti, is the one that is used for the Stiltonproduktion. The only difference is that the curd annatto is added, which gives the cheese its characteristic orange color. The cheese has a vesting period of basically 12 weeks but can ripen the same time again. The finished cheeses each weigh 8 kg and have a cylindrical shape with a diameter of 20 cm and a height of 30 cm. The fat content is 48%.

Taste

The cheese is described by the mouthfeel as creamy as Stilton and a bit fragile. The taste is sharper than a Stilton, he is rated as wine similar to sour with notes of oranges and lemons with a sweet aftertaste. Accompanying drinks dark ale, robust red wines and port wine are recommended, the cheese is also suitable for cooking or eating with fruits.