Made in Nottingham, based on a Scottish recipe, Shropshire Blue is mellow and salty with a citrus tang and a sweet finish.
A cheese very like Shropshire Blue was first developed by Dennis Biggins, a Cheshire distributor in the 1930s. However production was short lived. In the 1970s Andy Williamson, who had been trained in Stilton making took his knowledge to Scotland where he added colouring to the classic recipe. Originally he called it Invernesshire Blue – but Shropshire Blue sounded more traditional and so that name was adopted instead. Scottish production didn’t last long, and most Shropshire blue is now made in the same areas as Stilton.
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