quicksearch
Before the spring is here in full force, and our thoughts turn to lighter flavours, there is still some time to enjoy a nibble of blue cheese with the last drips of your wine from dinner.
Something about the winter weather seems less dreary when you have a chunk of something rich and tasty.
One of my favourite choices is Shropshire Blue. This classic from Great Britain has so many things going for it. It is firm looking yet a little creamy on the palate. It is pleasantly salty, but not so much that it is unbalanced. It has big bold flavours, but still manages to accompany other milder cheeses with grace. Last but not least, it looks fabulous on a cheese plate! The rich pumpkin colour of the pate with the distinctive blue veins all wrapped up in a natural beige crust adds something really special to the look of your cheese selection.
Shropshire Blue was originally made in Inverness, at the Castle Stuart Dairy in the 1970’s. The cheese was named Shropshire somewhat arbitrarily, but the name has stuck even though it wasn’t created anywhere near to Shropshire in the first place. Since the closing of the Castle Stuart Dairies in the 1980’s, the making of Shropshire has been revived a number of times in different counties of England. Currently the best examples are made in Nottinghamshire by Colston Bassett Dairy and by Cropwell Bishop Creamery. I love these two great brands as we receive them in full wheels, which makes them fresher and tastier. There is nothing like splitting the wheel open and seeing the gorgeous interior of the cheese. This picture is a freshly split wheel of Cropwell Bishop.
Shropshire’s creator was a cheese maker trained in Stilton making, so perhaps it is only natural that there are some obvious similarities. Shropshire is a similar size to Stilton made in a drum shaped wheel of 7-8 kilos. It is matured for 10-12 weeks, which allows the development of the distinctive blue veins which are the result of the addition of Penicillium Roqueforti to the curd. The brilliant colour is caused by adding Annatto to the cheese during production.
Like many blue cheeses, Shropshire is excellent with a little glass of Port or some other delicious dessert wine choice. Don’t forget it’s also a great addition to sauces for a little extra bite and it will make the best Mac and Cheese you have ever had!
Enjoy!
