Shropshire Blue

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Shropshire Blue

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Pasteurized
Microbial Rennet
Age: 8 Months
Cow Milk
United Kingdom

Approachable
Adventurous
Soft
Hard

Created as a 20th century update to the classic English Stilton, the Shropshire Blue sets itself apart with its sunny yellow hue. Hand-ladled curds create a creamy, dense paste with moderate blue veining and subtle mineral flavor that gives way to an earthy, russet-colored rind. Try it with a spoonful of Divina Sour Cherry Spread and a bowl of Rustic Bakery Chocolate Cacao Nib Shortbreads for a punchy, sweet treat.

“Shropshire Blue is a more colorful sister to the classic Stilton. Crumble some Shropshire Blue in a bowl of caramel ice cream with a dash of Mike's Hot Honey for a sweet, salty treat.”

Murray’s National Team - Cincinnati, OH

Pasteurized Cow’s Milk, Salt, Annatto (E160B), Microbial Rennet, Starter Culture (Milk), Mold Culture (Penicillium Roqueforti)

Allergens: Milk

A relatively recent cheese, Shropshire’s origins date back just a few decades.
How the cheese came to be is still up for debate. Some say it was invented in the 1970s by Westry Roberts & Co cheesemaker Dennis Biggins after he added annatto to a Stilton-inspired cheese recipe.
Others credit cheesemaker Andy Williamson with creating the cheese at Castle Stuart in Inverness, Scotland
Whatever the case, today, only a few British dairies produce Shropshire.
Annatto added to the cheese does not change its punchy flavor, but it does give it its bright yellow hue.

Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!

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