Shropshire Blue 1kg

Shropshire Blue 1kg

The Shropshire Blu is an English cheese, precisely Scottish, and it is one of the rare and delicious cases where our portal looks outside of Italy. Exceptional cheese! Made with pasteurized cow's milk, soft, with a unique and very pleasant taste.

This cheese has a gray-brown rind, hard, cracked, and speckled with various molds. The paste is orange: it owes its characteristic color to the addition of a natural coloring agent, annatto. Annatto is a natural yellow-reddish dye (E160b), a carotenoid extracted from a wild plant from the Amazon: Bixa orellana. The intense orange of annatto blends well with the green mold of Penicillium roqueforti. After salting, the product is aged for at least 12 weeks, but it's worth waiting longer.

Shropshire Cheese: the History

The Shropshire Blu begins its history in Scotland in an attempt to imitate the noble Stilton, with the trick of adding annatto to the vegetable rennet. Shropshire Blu was first made in Inverness, in the Scottish Highlands, by cheesemaker Andy Williamson, who had learned the art of producing Stilton in Nottinghamshire, in the East Midlands, where he named it Inverness-shire Blue or Blue Stuart. The success was immediate, and the cheese was sold throughout the British Isles as Shropshire Blue, a name created for the market.

Shropshire Blue 1kg: How is it produced

Long Clawson, Foreign selection

Ingredients Shropshire Blue 1kg

Raw sheep's milk, rennet, salt, penicilium roquefort

Allergens: milk and dairy products

Nutritional values

Average nutritional values per 100g of product

Energy: 343kcal
Fat: 29g of which saturates 20g
Carbohydrates: 0.5g of which sugars 0g
Protein: 20g
Salt: 2g