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About this cheese

Andy Williamson developed this cheese in the 1970s. Originally this cheese was called "Inverness Shire blue" or "Blue Stuart". This blue grizzle with an orangish tint (thanks to the natural dye Anatto) is homogeneous, brittle and has a beautiful marbling on the inside. The texture is soft, making it melt in the mouth without overpowering. The cheese has aromas of condensed milk and stable.

 

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The Shropshire Blue was developed in the 1970s. This blue mold cheese does not have a predominant blue vein taste and has a soft texture.

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Product description

About this cheese

Andy Williamson developed this cheese in the 1970s. Originally this cheese was called "Inverness Shire blue" or "Blue Stuart". This blue grizzle with an orangish tint (thanks to the natural dye Anatto) is homogeneous, brittle and has a beautiful marbling on the inside. The texture is soft, making it melt in the mouth without overpowering. The cheese has aromas of condensed milk and stable.

 

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