Shropshire blueFrom €3,05 per 250 gram
Like the Stilton, the Shropshire blue is native to Nottinghamshire. The cheese has a strong, creamy taste and combines well with dried fruit or whiskey.
The unique orange color of Shropshire blue is created by adding annatto to the pasteurized cow’s milk.
History of Shropshire blue
Shropshire blue and most other blue cheeses used to be made in caves, where the mold is naturally present. Rumor has it that the blue cheese was discovered by accident, but its unique taste and excellent nutritional value kept it in production.
This particular English cheese was discovered by a group of local dairy farmers from the Nottinghamshire region of England. Out of passion for their profession, and that love for cheese , they discovered this cheese in 1920 in the town of Belvoir.
How does the cheese taste
After the curd is ready, the cheese is made into moulds, into which it leaks out over a longer period of time. This keeps the structure intact and the result is a nice creamy texture when the cheeses are matured . However, the blue mold gives the cheese a spicy aftertaste.
After ripening, the cheese has a crumbly structure, but is still very delicate. The cheese has all the good qualities of a blue mold cheese. Full bodied, slightly spicy, savory sweetness, with an impressive aroma.
The difference with Blue Stilton
The difference with blue stilton is not huge, the cheese is broadly the same. Annato is added to Shropshire Blue, a natural dye obtained from a South American plant. This gives the cheese a mild spicy taste and makes the texture slightly softer.
|Land van herkomst|
cow's milk, pastturized
cow's milk, lactose
|Vegetarisch of vegan|
chilled, Netherlands & Belgium
125 grams, 250 grams, 4 kg (Half cheese), 8kg (Whole cheese)