Patrick Oconnell
Shropshire Blue is a semi-hard, blue-veined cheese made from pasteurised cow's milk. Despite its name, Shropshire Blue is not made in Shropshire and has never been produced in the county. Instead, it originated in Scotland and is now made in the Stilton-producing regions of Nottinghamshire, Leicestershire and Derbyshire.
| Characteristics | Values |
|---|---|
| Country of origin | United Kingdom |
| Region of origin | Nottinghamshire, England |
| Other regions of production | Leicestershire, Derbyshire |
| Original name | Inverness-shire Blue or Blue Stuart |
| Original place of production | Castle Stuart dairy in Inverness, Scotland |
| Original producer | Andy Williamson |
| Year of first production | 1970s |
| Alternative claim to first production | Shropshire-based company Westry Roberts |
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What You'll Learn
Shropshire Blue is made from pasteurized cow's milk
Shropshire Blue has a vibrant orange hue, which comes from the addition of annatto, a natural food colouring. It is seasoned with salt and vegetarian rennet. The cheese has a smooth texture adorned with delicate blue veins. Shropshire Blue is suitable for vegetarians.
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. 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; an archived article from 1977 would appear to back up this claim.
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It is a semi-hard cheese
Shropshire Blue is a semi-hard cheese made from pasteurised cow's milk. It is characterised by its vibrant orange hue and delicate blue veins. The cheese is seasoned with salt, annatto and vegetarian rennet, and has a smooth texture. It is suitable for vegetarians.
Shropshire Blue was first made in the 1970s by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese. It was originally made in Scotland, but is now produced in the Stilton-producing regions of Nottinghamshire, Leicestershire and Derbyshire. Despite its name, Shropshire Blue has never been made in Shropshire. The name was chosen for marketing purposes, as it was thought to be better suited to selling the cheese in the British Isles outside of Scotland.
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It is made in Nottinghamshire, England
Shropshire Blue is a semi-hard cheese made from pasteurised cow's milk. Despite its name, Shropshire Blue is not made in Shropshire and has never been. It was originally made in Scotland and is now made in Nottinghamshire, England, in the Stilton-producing regions of the county. It is also made in Leicestershire and Derbyshire. 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. An alternative claim to the first production of the cheese, from the Shropshire-based company Westry Roberts, suggests that the cheese originated in Shropshire in the 1970s; an archived article from 1977 would appear to back up this claim.
Shropshire Blue is characterised by its vibrant orange hue and delicate blue veins. It has a smooth texture and is seasoned with salt, annatto and vegetarian rennet. It is produced by various manufacturers in Nottinghamshire.
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It was first made in Scotland
Shropshire Blue is now made in the Stilton-producing regions of Nottinghamshire, Leicestershire and Derbyshire. The cheese is a vibrant orange-hued blue cheese made from full-fat milk, seasoned with salt, annatto, and vegetarian rennet. Shropshire Blue is characterised by its smooth texture adorned with delicate blue veins.
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It is suitable for vegetarians
Shropshire Blue is a semi-hard cheese made from pasteurised cow's milk. It is suitable for vegetarians as it is made with vegetarian rennet and seasoned with salt and annatto, a natural food colouring. Shropshire Blue is characterised by its smooth texture and delicate blue veins. It is made in Nottinghamshire, England, by various producers. Despite its name, Shropshire Blue is not made in Shropshire and has never been.
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Frequently asked questions
Shropshire Blue cheese is made in Nottinghamshire, England.
The cheese was originally made in Scotland and was known as 'Inverness-shire Blue' or 'Blue Stuart'. The name Shropshire Blue was chosen for marketing purposes to increase its popularity.
Shropshire Blue is made from pasteurised cow's milk and is seasoned with salt, annatto and vegetarian rennet.
