Shropshire Blue: The Orange Stilton

Cheese Atlas — Mon, 18 May 2020 23:30:46 +0000

Wedge of Colston Bassett Shropshire Blue – Cheese Atlas

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.

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Colston Bassett Stilton

Cheese Atlas — Sun, 03 May 2020 08:36:47 +0000

The greatest British blue cheese

Colston Bassett Stilton is a traditional blue cheese that has been made in the midlands of England since 1913.

Colston Bassett Dairy have been making Stilton for more than 100 years. During this time, there have only been four cheesemakers, currently Billy Kevan. As as result, this Stilton has changed less over time than any other.

How Stilton is made

The PDO dictates that Stilton can only be made in Derbyshire, Nottinghamshire and Leicestershire from locally sourced pasteurised cow’s milk. These expansive plains among the moors in the heart of England offer lush forage for the cattle, which is clearly reflected in the final product.

Currently, there are only six dairies that are authorised to make Stilton. The cheesemakers mix the Penicillium roqueforti mould in the milk and place the resulting curd in cylindrical moulds.

Afterwards, the curd is then left to stand and is never pressed. As a result, this English blue always has a soft and slightly open texture.

Pierced with steel needles

At about 6 weeks, they pierce the formed cheese using long narrow stainless-steel needles to let air in. Subsequently, oxygen activates the mould and develops blue veins in the cracks and fissures.

The cheese then matures for a further 3-6 months before being graded. Overall, a top-quality Stilton will have a straw yellow interior with jagged blue lines and a dry coarse rind.

Colston Bassett Stilton has a trademark buttery texture that will melt in your mouth. On the palate, it is full-bodied without being sharp and has a mellow fruity and savoury complexity.

How to eat Colston Bassett Stilton

Enjoy this classic blue with a glass of fortified wine such as Port, or a dark stout.

Craft the perfect Christmas cheese platter with Tunworth and a Clothbound Cheddar. Also, Stilton is a great addition crumbled on top of any salad, pasta or risotto dish.

Can’t get your hands on your favourite Stilton? Gorgonzola Piccante and Roquefort are two great substitutes for Stilton.

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