Like the Stilton this is a strong cheese - super rich with a lingering finish, but Shropshire Blue is a comparatively recent invention created in the 1930’s. The biggest difference between Stilton and this Shropshire Blue is an addition of natural annatto colouring, which comes from the seeds of a South American tree. It gives the cheese a slightly spicy flavour and the texture is a little softer, as the curd is hand-ladled before drainage - treating it more gently, preserving structure, resulting in a lush, creamy texture. 

Try a bit on its own before you decide how to incorporate this into your dishes!

Country: UK

Region: Nottinghamshire County

Milk Type: Cow

Pasteurisation: Raw

Rennet Type: Animal

Age: Approximately nine weeks

Serving: Approximately 200g, hand-cut