Shropshire blue is a strong, creamy cheese made from cow’s milk with dark veins and a distinctive orange color from natural colorant annatto. It was invented in Scotland in the mid-20th century and is now a common blue cheese in Britain. It has a musty odor, creamy but crumbly texture, and intense flavor, and can be incorporated into recipes or enjoyed on its own or as part of a cheese platter.
Shropshire blue is a creamy, strong-flavored cheese made from cow’s milk. It is believed to have originated in Scotland in the mid-20th century. Shropshire blue has dark veins and a distinctive orange color that comes from the addition of a natural colorant called annatto during its preparation. Usually, Shropshire blue is made using a process that closely resembles that used for other British blue cheeses and is aged for a period of about three months. This cheese can be incorporated into recipes or enjoyed on its own or as part of a cheese platter.
Shropshire blue is believed to have first been devised by a cheesemaker named Andy Williamson at a dairy farm based in Inverness, Scotland in the mid-20th century. Since the dairy closed shortly after the invention of cheese, it did not immediately enjoy widespread popularity. After the dairy closed, however, some blue cheese makers in other UK dairies began developing this cheese, and by the end of the 20th century it had become one of the most common blue cheeses in Britain.
Like all blue cheeses, Shropshire blue is characterized by streaking caused by the Penicillum mould. One of the characteristics that distinguishes this cheese from other blues is its bright orange hue. This distinctive tone comes from adding a natural coloring called annatto to the cheese during its preparation.
Usually, Shropshire blue is made using a process that closely resembles that used to make other British blue cheeses, and as such, its flavor is similar to that of common British blues such as Stilton. It contains cow’s milk which is pasteurized and then combined with a vegetarian rennet or curdling agent. Typically, this type of cheese needs to age for about three months.
As with many blue cheeses, Shropshire blue has a thick, musty odor, creamy but crumbly texture, and intense flavor. It’s sometimes incorporated into salads or even melted into soups or gourmet interpretations of dishes like macaroni and cheese. Many Shropshire aficionados argue, however, that this type of cheese is at its best when enjoyed on its own, with simple accompaniments such as bread, crackers or fruit, or as part of a cheese platter. Due to its strength and creaminess, many find this cheese pairs well with hearty drinks, such as port and some beers.
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