Shropshire Blue

Shropshire Blue is made from pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. For the first time in the 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or 'Inverness-shire Blue.
  • Made from pasteurized cow's milk
  • Country of origin: Great Britain
  • Region: Leicestershire
  • Family: Blue
  • Type: semi-soft
  • Fat content: 48%
  • Texture: creamy and smooth
  • Rind: natural
  • Colour: orange
  • Flavour: creamy, full-flavored, sharp, strong, tangy
  • Aroma: rich, strong
  • Producers: Long Clawson Dairy Limited, Various
  • Synonyms: Inverness-shire Blue, Blue Stuart


It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma, it is a vegetarian cheese having a fat content of 48%. It can be paired with Port Noir and Riesling.

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