Distinctive Features of Shropshire Blue
Shropshire Blue typically forms into cylindrical wheels weighing between 2 to 3 kilograms. Its paste displays a vivid orange hue derived from annatto coloring. The texture is semi-soft and slightly crumbly, with well-distributed blue-green veins.
The rind of Shropshire Blue is natural and often bears a brownish-gray appearance. Its moisture content ranges from 42 to 46 percent, giving it a smooth mouthfeel. The cheese has a firm yet yielding consistency that cuts cleanly.
How Shropshire Blue is typically used
Shropshire Blue enhances many dishes with its bold flavor. Chefs often crumble it over salads or melt it into sauces. Its assertive taste pairs wonderfully with sweet accompaniments like pears and honey.
- Serve Shropshire Blue on a cheese board with crackers and fruit.
- Crumble Shropshire Blue into steak sauces or burger toppings.
- Melt Shropshire Blue into soups or pasta dishes for depth.
- Pair Shropshire Blue with robust red wines or port.
- Use Shropshire Blue in stuffed mushrooms or savory tarts.
Nutrition values and using in diets
| Nutrient | Per 100g |
|---|---|
| Energy | 1500-1600 kJ |
| Protein | 20-22 g |
| Fat | 30-32 g |
| Saturated Fat | 19-21 g |
| Carbohydrates | 2-3 g |
| Sodium | 800-1000 mg |
| Calcium | 500-600 mg |
Shropshire Blue provides high amounts of protein and calcium. Its rich fat content supports energy needs in active diets. Moderation is key due to its sodium and saturated fat levels.
Incorporate Shropshire Blue sparingly into balanced meals. Use small portions to add flavor without excess calories. Combine it with fibrous vegetables to enhance satiety.
Ingredients and Production Process of Shropshire Blue
Shropshire Blue uses pasteurized cow’s milk as its primary ingredient. Producers add annatto extract to achieve the characteristic orange color. They also introduce Penicillium roqueforti spores to create the blue veins.
The milk is heated to 30 degrees Celsius before adding starter cultures. Rennet is then introduced to coagulate the milk into curds. The curds are cut into small pieces to release whey.
Workers drain the whey and transfer the curds into cylindrical molds. They salt the cheese repeatedly over several days. This process draws out moisture and develops the rind.
Cheesemakers pierce the cheese with needles to allow air into the paste. This action encourages the growth of blue mold. The cheese ages for three to four months in humid cellars.
Questions and Answers about Shropshire Blue
What is Shropshire Blue?
Shropshire Blue is a British blue cheese made from cow’s milk. It features an orange paste and distinctive blue veins. Shropshire Blue is known for its tangy and creamy flavor.
How should I store Shropshire Blue?
Store Shropshire Blue in the refrigerator at 4 to 8 degrees Celsius. Keep Shropshire Blue wrapped in wax paper or foil. This prevents Shropshire Blue from drying out or absorbing odors.
Can I freeze Shropshire Blue?
Freezing Shropshire Blue is not recommended. It alters the texture of Shropshire Blue, making it crumbly. Always consume Shropshire Blue fresh for the best experience.
How do I serve Shropshire Blue?
Serve Shropshire Blue at room temperature to enhance its flavors. Cut Shropshire Blue into wedges or crumble it over dishes. Shropshire Blue pairs well with fruits and nuts.
What wines go with Shropshire Blue?
Full-bodied red wines like Cabernet Sauvignon complement Shropshire Blue. Sweet wines such as Port also balance the saltiness of Shropshire Blue. Experiment to find your preferred pairing with Shropshire Blue.
Where can I buy Shropshire Blue?
Purchase Shropshire Blue at specialty cheese shops or online retailers. Many supermarkets in the UK stock Shropshire Blue. Look for Shropshire Blue with even blue veining and a fresh smell.
What is the shelf life of Shropshire Blue?
Shropshire Blue typically lasts two to three weeks after purchase. Check Shropshire Blue for mold growth beyond the blue veins. Discard Shropshire Blue if it develops an off smell.
How is Shropshire Blue different from Stilton?
Shropshire Blue uses annatto for an orange color, unlike Stilton. The flavor of Shropshire Blue is often milder and creamier. Both Shropshire Blue and Stilton are British blue cheeses.
Can I cook with Shropshire Blue?
Shropshire Blue melts beautifully into sauces and gratins. Use Shropshire Blue in recipes that benefit from its bold flavor. Avoid overheating Shropshire Blue to prevent bitterness.
Is Shropshire Blue suitable for vegetarians?
Traditional Shropshire Blue uses animal rennet, making it non-vegetarian. Some producers offer vegetarian versions of Shropshire Blue. Always check the label when buying Shropshire Blue.
Cheese Varieties of Shropshire Blue in different Countries
Shropshire Blue in the United Kingdom
British Shropshire Blue remains the original and most authentic version. It uses milk from local dairy farms in the Midlands. The cheese has a Protected Geographical Indication status in some contexts.
UK producers age Shropshire Blue for a minimum of three months. This develops its complex flavor profile. The texture is consistently creamy with even blue distribution.
Shropshire Blue Style Cheeses in France
French versions often use raw milk for a stronger taste. They may incorporate local mold strains similar to Roquefort. The color tends to be less orange than traditional Shropshire Blue.
These cheeses age in natural caves for enhanced flavor. They have a sharper, more pungent aroma. French artisans produce them in smaller batches.
Shropshire Blue Inspired Cheeses in Italy
Italian interpretations blend techniques from Gorgonzola production. They often use cow’s milk from Alpine regions. The result is a milder, sweeter blue cheese.
Aging time is shorter, around two months. This gives a softer texture. Italian varieties focus on creaminess over sharpness.
Shropshire Blue Varieties in the United States
American craft cheesemakers create Shropshire Blue with pasteurized milk. They experiment with aging in controlled environments. The cheese often has a higher moisture content.
US versions might include added herbs or spices. They are popular in gourmet markets. The flavor is generally less intense than the British original.
Shropshire Blue in Australia
Australian producers use milk from grass-fed cows. This imparts a distinct grassy note to the cheese. The climate influences a faster aging process.
Australian Shropshire Blue has a vibrant color and firm texture. It pairs well with local wines. The cheese is gaining popularity in Asia-Pacific markets.
Shropshire Blue in Germany
German varieties often incorporate beer-washing techniques. This adds a malty flavor to Shropshire Blue. The cheese is typically smaller in size.
Production follows strict hygiene standards. The blue veins are more sparse. German Shropshire Blue has a tangy finish.
Shropshire Blue in Denmark
Danish versions use rich, creamy milk from Jersey cows. They have a higher fat content than traditional Shropshire Blue. The cheese is often smoked for added depth.
It ages for four to five months. This results in a smoother paste. Danish Shropshire Blue is exported across Scandinavia.
Shropshire Blue in Canada
Canadian artisans produce Shropshire Blue with organic milk. They focus on sustainable farming practices. The cheese has a clean, sharp flavor.
Maple syrup is sometimes used in the aging process. This gives a unique sweet note. Canadian Shropshire Blue is popular in fusion cuisine.
Shropshire Blue in New Zealand
New Zealand versions highlight the terroir of the islands. The milk comes from free-range cows. The cheese has a bright, acidic profile.
It is often paired with local honey and fruits. Export markets include Japan and the UK. The blue mold is particularly vigorous due to the humidity.
Shropshire Blue in Switzerland
Swiss interpretations blend methods from Emmental production. They use copper vats for curd formation. The cheese has large, irregular blue veins.
Aging occurs in alpine caves for six months. This develops a nutty undertone. Swiss Shropshire Blue is firmer and less creamy.
Shropshire Blue Around the World
Shropshire Blue enjoys global recognition for its unique color and flavor. Similarities across countries include the use of cow’s milk and blue mold. Most varieties maintain a semi-soft texture and balanced saltiness.
Differences arise from local milk quality and aging conditions. For example, European versions often have stronger flavors due to raw milk. New World producers experiment with additional ingredients and techniques.
Shropshire Blue continues to inspire cheesemakers worldwide. Its adaptability makes it a favorite in diverse cuisines. This cheese bridges traditional and modern dairy craftsmanship.