Country of Origin: England
Often likened to Blue Stilton, Shropshire was first manufactured in the 1970s—in either Nottinghamshire, or Shropshire (there are competing claims, from different dairies, as to who first manufactured it.) Brightly coloured by the addition of annato, a natural plant pigment: the vibrantly orange flesh and ochre-to-clay coloured natural rind, contrasted with a light blue-to-green vein, make Shropshire a unique and visually appealing standout amongst other Blue cheeses, which are otherwise rarely coloured. Shropshire is a medium-to-strong blue cheese: sharp, salty, and pleasantly sour—with a robust blue tang from the thourough marbling of penicillium roqueforti mould. The flesh of Shropshire is crumbly, but creamy with a high moisture content.
See also Blue Stilton—which Shropshire Blue is frequently compared—or firm Canadian blues, such as Benedictin or Ermite, which are similar in style but less sharp and more earthy.
Wine Pairings: Full reds, Sauternes or Tawny Port.
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