    
Shropshire Blue
Shropshire Blue is a blue cheese.
Despite it's name, it is actually made in Nottinghamshire, by methods similar to Stilton.
Pasteurized cow's milk is curdled with a vegetarian Rennet, and inoculated with Penicillium roqueforti.
It is made in cylinders 12 inches high x 8 inches wide, with an average weight of 17 1/2 pounds. (30 cm high x 20 cm wide; 8 kg). It's matured for a minimum of 12 weeks; some brands are aged much longer.
The cheese is coloured with annatto, which makes the cheese an orangish-yellow. The veins of mould are a greenish-blue. It tastes somewhat like a cheddar with the tang of a blue cheese. It is somewhat milder and sweeter than Stilton.
At present (2004), two dairies make the cheese, Clawson Dairy and Colston Bassett Dairy.
Nutrition
Fat content: 48%
Equivalents
1 cup, crumbled = 1/4 pound = 115g
History
Shropshire Blue was developed in the 1970s in Inverness, Scotland by a man named Andy Williamson, who had learned how to make blue cheeses in Nottinghamshire, England. It was originally called "Inverness-shire Blue". Throughout the rest of the UK, though, it was marketed as "Shropshire Blue". When the creamery in Scotland that made it was shut down in 1980, two dairies in Nottinghamshire picked up the recipe.
Also called:  Blue Shropshire
See Also
Annatto
Other entries for Blue Cheeses
Beenleigh Blue Cheese, Bleu d'Auvergne, Bleu d'Causses, Bleu de Basque, Bleu de Gex, Bleu de Termignon, Blue Wensleydale, Buffalo Blue Cheese, Byland Blue Cheese, Cabrales Blue Cheese, Cambozola Cheese, Canterbury Blue Cheese, Caradon Blue Cheese, Cashel Blue Cheese, Cornish Blue Cheese, Crème de Saint Agur Cheese, Danish Blue Cheese, Devon Blue Cheese, Dorset Blue Vinney, Dunsyre Blue Cheese, Exmoor Blue Cheese, Fourme d'Ambert Cheese, Fourme de Montbrison Cheese, Gorgonzola Cheese, Guler Cheese, Harbourne Blue Cheese, Lanark Blue Cheese, Maytag Blue Cheese, Mrs Bells Blue Cheese, Oxford Blue Cheese, Penicillium Glaucum, Penicillium Roqueforti, Point Reyes Blue Cheese, Roquefort Cheese, Saint Agur Cheese, Shropshire Blue, Somerset Blue Cheese, Stilton, Strathdon Blue Cheese, Troo Bloo You Cheese, Valdeón Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
Top...
|
|
| |
|