England (made in Nottinghamshire) · United Kingdom
Shropshire Blue.
Shropshire Blue arrives on the palate as a paradox: a creamy, semi-soft blue that tastes less like iron and earth than like ripe stone fruit and honeyed grain. The vibrant orange-veined paste—courtesy of annatto seeds—yields to warm, tangy notes with a whisper of the farmyard, while a subtle sweetness prevents it from ever turning harsh. It's a blue cheese for those who find Stilton too severe.
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The story
How it's made.
Why it tastes that way.
Shropshire Blue was actually created in Scotland in the 1970s by a cheesemaker named Andy Williamson at Castle Stuart Creamery, and later moved to Nottinghamshire.
Despite its name, it has no historic connection to Shropshire. The orange color comes from annatto, distinguishing it visually from Stilton.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Blue
- Rind
- natural
- Age
- 1–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Shropshire Blue's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Shropshire.
26 pairings across 8 categories.
Wine
Fruits & Jams
Where to find it
Cheese counters.
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