Shropshire Blue cheese
Shropshire Blue is a cows' milk cheese which was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no link to the county of Shropshire.
After the Castle Stuart dairy was closed down in 1980, the cheese was revived by Elliot Hulme and Harry Hanlin of Cheshire, but once again the manufacture soon ceased. The cheese is now made by the Long Clawson, Leicestershire and Colston Bassett, Nottinghamshire dairies. Now the cheese is also being made in Newport, Shropshire in a small dairy called Wycherleys Fine Foods.
Shropshire Blue is a cheese made from pasteurised cows' milk and uses vegetarian rennet. The orange colour comes from the addition of annatto, a natural food colouring. It has been described as a cross between Stilton and Cheshire. Penicillium roqueforti produces the veining.
The cheese has a deep orange-brown, natural rind and matures for a period of 10-12 weeks. Made in a similar way to Stilton, it is a softish cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Shropshire Blue cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Shropshire Blue cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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