© Denzil Green
Shropshire Blue is a blue cheese.
Despite it's name, it is actually made in Nottinghamshire, by methods similar to Stilton.
Pasteurized cow's milk is curdled with a vegetarian Rennet, and inoculated with Penicillium roqueforti.
It is made in cylinders 12 inches high x 8 inches wide, with an average weight of 17 1/2 pounds. (30 cm high x 20 cm wide; 8 kg.) It's matured for a minimum of 12 weeks; some brands are aged much longer.
The cheese is coloured with annatto, which makes the cheese an orangish-yellow. The veins of mould are a greenish-blue. It tastes somewhat like a cheddar with the tang of a blue cheese. It is somewhat milder and sweeter than Stilton.
At present (2004), two dairies make the cheese, Clawson Dairy and Colston Bassett Dairy.
Throughout the rest of the UK, though, it was marketed as "Shropshire Blue." When the creamery in Scotland that made it was shut down in 1980, two dairies in Nottinghamshire picked up the recipe.
Blue CheesesBeenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese
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