Shropshire Blue 500g

Shropshire Blue 500g

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

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

Shropshire Cheese: The History

The Shropshire Blu begins its story in Scotland in an attempt to imitate the noble Stilton, with the caveat of adding annatto to the vegetable curd. Shropshire Blu was first made in Inverness, in the Scottish Highlands, by cheesemaker Andy Williamson, who 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 invented for the market.

Shropshire Blue 500g: How is it produced

Long Clawson, Foreign selection

Ingredients Shropshire Blue 500g

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

Allergens: milk and milk derivatives

Nutritional values

Average nutritional values per 100g of product

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