Not actually made in Shropshire
Colston Bassett Shropshire Blue is a relatively young British blue cheese that finds its origins in Inverness, Scotland, in the 1970’s.
Andy Williamson, its inventor, initially named it Inverness-shire Blue. However, he soon realised that the name was a mouthful and that it was affecting the popularity of his cheese.
Hence, he changed the name to Shropshire Blue even through the cheese has no relation to the county of Shropshire.
Inspired by Stilton & Cheshire
The recipe for this striking blue cheese combines elements of Stilton and another British territorial, Cheshire. Moreover, it is slightly younger than the traditional Stilton and owes its bright orange pâte to the addition of a natural dye called annatto.
Local cheesemakers in Nottinghamshire use pasteurised cow’s milk and vegetarian rennet to make truckles of Shropshire Blue. At 6-8 weeks, it has a rusty coloured natural rind and a bright orange pâte.
Furthermore, it has a smooth, semi-soft texture and is delicately sweet on the palate. Beside, this gorgeous blue shows no signs of sharpness or bitterness.
How to pair Colston Bassett Shropshire Blue
Serve at room temperature with honey and walnuts. It can be paired with an English Brown Ale or a fortified wine like Port.
