Shropshire Blue

The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no link to the county of Shropshire.^[1]

An alternative claim to the first production of the cheese, from the Shropshire-based company Westry Roberts, suggests that the cheese originated in the county that it bears the name of in the 1970s;^[2] an archived article from 1977 would appear to back up this claim.^[3]

A variant, called Ludlow Blue, is now also being made in the county of Shropshire in a small artisan dairy. Ludlow Blue uses carotene as a colouring agent rather than annatto, which makes the colour more yellow.^[4]

Shropshire Blue is a blue cheese made from pasteurised cows' milk and uses vegetable rennet. The orange colour comes from the addition of annatto, a natural food colouring. Penicillium roqueforti produces the veining.

The cheese has a deep orange-brown, natural rind and matures for a period of 10–12 weeks with a fat content of about 48 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.

• List of British cheeses

Wikimedia Commons has media related to Shropshire Blue.

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• Shropshire Cheese
• The Acton Arms, Morville

• Shropshire Cheese