Randy Chandler
Shropshire Blue is a semi-hard blue cheese made from cow's milk and vegetable rennet. It was first made in the 1970s and has since become a popular cheese option, especially for vegetarians. With its vibrant orange hue and delicate blue veins, the cheese stands out visually and has a distinct, sharp flavour. But is it suitable for vegetarians?
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Pasteurized | Yes |
| Vegetarian | Yes |
| Texture | Semi-hard, creamy |
| Colour | Orange |
| Veined | Yes |
| Rind | Deep orange-brown |
| Maturation period | 10-12 weeks |
| Fat content | 48% |
| Flavour | Nutty, spicy, sharp, strong |
| Aroma | Slightly tangy |
| Awards | Supreme Champion at the 2016 British Cheese Awards, Best Blue Cheese and Best English Cheese, two-star award in 2019 |
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What You'll Learn
Shropshire Blue is made from cow's milk
Shropshire Blue is a semi-hard cheese made from cow's milk. It was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland, by a cheesemaker named Andy Williamson. Despite its name, it actually originated in Nottinghamshire, England, where it is now produced by various manufacturers. The cheese was initially known as 'Inverness-shire Blue' or 'Blue Stuart', but was marketed as 'Shropshire Blue' to increase its popularity.
Shropshire Blue is made from pasteurized cow's milk and is seasoned with salt, annatto (a natural food colouring), and vegetarian rennet. It has a deep orange hue and is characterised by its smooth texture and delicate blue veins. The cheese matures for a period of 10-12 weeks and has a fat content of about 48%.
The process of making Shropshire Blue is similar to that of Stilton cheese. It is a soft cheese with a sharp, strong flavour and a slightly tangy aroma. The blue veins in the cheese are produced by Penicillium roqueforti, a type of mould culture. The natural rind of the cheese has a deep orange-brown colour.
Shropshire Blue is suitable for vegetarians as it is made with vegetarian rennet. The use of vegetarian rennet in cheese production ensures that the product is not derived from animal rennet, which is typically extracted from the stomachs of young ruminant animals. By using vegetarian alternatives, such as microbial rennet or plant-based sources, the cheese can be enjoyed by those following a vegetarian diet.
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It is a semi-hard cheese
Yes, Shropshire Blue is a semi-hard cheese and suitable for vegetarians. The cheese is made from pasteurized cow's milk and uses vegetable or vegetarian rennet. It was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland, by Andy Williamson, a cheesemaker 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' to increase its popularity, despite having no link to the county of Shropshire.
Shropshire Blue has a vibrant orange hue, with delicate blue veins running through its body. The orange colour is derived from the addition of annatto, a natural food colouring. The cheese has a deep orange-brown, natural rind and a fat content of about 48%. It is made in a similar way to Stilton and is characterised by its smooth, creamy texture and slightly tangy aroma. The flavour of the cheese is sharp and strong, with nutty notes and a spicy kick.
The beautiful taste and texture of Shropshire Blue are matched by its wonderful appearance. The cheese was awarded Supreme Champion out of 910 kinds of cheese at the 2016 British Cheese Awards and gained a one-star Great Taste Award in 2015 and 2017. In 2019, it received a prestigious two-star award. Shropshire Blue is produced by various makers in Nottinghamshire, England, and a variant called Ludlow Blue is made in the county of Shropshire by a small artisan dairy.
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It is made in Nottinghamshire
Shropshire Blue is a semi-hard blue cheese made from pasteurized cow's milk. It is made in Nottinghamshire, England, and produced by various makers. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland, by Andy Williamson, a cheesemaker trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but the name 'Shropshire Blue' was eventually chosen to increase its popularity, despite the cheese having no link to the county of Shropshire.
Shropshire Blue is characterised by its vibrant orange hue, delicate blue veins, and smooth texture. Its orange colour is derived from the addition of annatto, a natural food colouring. The cheese has a deep orange-brown, natural rind and matures for 10-12 weeks with a fat content of about 48%. It is seasoned with salt, annatto, and vegetarian rennet, making it suitable for vegetarians.
The cheese is made in a similar way to Stilton and has a sharp, strong flavour with a slightly tangy aroma. It is often described as fresh and creamy, with a mild flavour, making it perfect for snacking or adding a kick to various dishes. Shropshire Blue is produced by multiple makers, and a variant called Ludlow Blue is now made in the county of Shropshire in a small artisan dairy.
While Shropshire Blue originated in Nottinghamshire and is still produced there by several manufacturers, it has spread to other parts of the United Kingdom, including Scotland and Shropshire. The cheese's popularity and distinctive characteristics have led to its production and consumption beyond its original region.
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Shropshire Blue is suitable for vegetarians
Shropshire Blue is a semi-hard, soft-textured cheese with a vibrant orange hue and delicate blue veins. Its orange colour comes from the addition of annatto, a natural food colouring. The cheese has a deep orange-brown, natural rind and matures for 10 to 12 weeks, with a fat content of about 48%. It is made in a similar way to Stilton and has a sharp, strong flavour and a slightly tangy aroma. The beautiful taste and creamy texture of the Blue Shropshire cheese are matched by its wonderful appearance, with blue veins radiating through its deep orange body.
The Blue Shropshire cheese has received several awards, including the Supreme Champion award out of 910 kinds of cheese at the 2016 British Cheese Awards. It also gained one-star Great Taste Awards in 2015 and 2017 and a prestigious two-star award in 2019. Shropshire Blue is produced by various makers and is available from different suppliers.
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It has a deep orange colour
Yes, Shropshire Blue cheese is indeed vegetarian. This blue cheese is made from pasteurized cow's milk and uses vegetable rennet, which is suitable for vegetarians.
The vibrant orange hue of Shropshire Blue is a distinctive feature of this cheese. Its deep orange body is adorned with delicate blue veins, creating a beautiful and unique appearance. The orange colour is achieved through the addition of annatto, a natural food colouring. This colouring is derived from the achiote tree and is often used to give a yellow or orange hue to various foods. In the case of Shropshire Blue, it imparts a deep orange tone to the cheese, making it visually striking.
The process of creating this distinctive orange colour is an important aspect of the cheese's production. Annatto is added to the pasteurized cow's milk, along with other ingredients like salt and vegetarian rennet, to create the desired hue. This combination of ingredients not only gives the cheese its characteristic flavour but also ensures that the orange colour is evenly distributed throughout the cheese's body.
The deep orange colour of Shropshire Blue contributes to its overall appeal and has played a role in its success. In 2016, the cheese was awarded the title of Supreme Champion at the British Cheese Awards, recognising not only its exceptional taste but also its visually appealing appearance. The orange hue, combined with the blue veins, creates a striking contrast that makes Shropshire Blue instantly recognisable.
While the orange colour is a defining characteristic of Shropshire Blue, it is worth noting that there are variations in the colouring of this cheese. For example, a variant called Ludlow Blue, produced in the county of Shropshire, uses carotene as a colouring agent instead of annatto. This alternative colouring results in a more yellow hue, giving Ludlow Blue a slightly different appearance from the traditional Shropshire Blue.
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Frequently asked questions
Yes, Shropshire Blue Cheese is made with vegetarian rennet and is suitable for vegetarians.
Shropshire Blue Cheese is made from pasteurized cow's milk and uses vegetable rennet.
Shropshire Blue Cheese has a deep orange hue with delicate blue veins.
Shropshire Blue Cheese has a creamy texture and a nutty flavour with spicy notes.
Shropshire Blue Cheese is made in Nottinghamshire, England, by various producers.
