DESCRIPTION

This delicious cheese with rich blue marbling and golden hue is one of the more visually stunning blue cheeses on the market today.  Using the same blue mold that is used for French sheep's milk Roquefort, this mild yet creamy blue is a bit stronger then Cambozola but milder then most other blues. To read more about Shropshire click here!

ORIGIN

United Kingdom

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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• Cheese Plate
  • By Cheese Type - Try a 12 month aged Spanish Manchego (sheep) and a Midnight Moon (goat).
  • By Origin - Try with a nice cheddar and a Red Leicester or Cheshire cheese.
• Pairings - a nice cured sausage, some spicy pickles and crackers work well.

SUBSTITUTES

Shropshire is actually a derivation of the classic English Stilton cheese but with carotene or annatto coloring used to give the cheese a yellow hue.

INGREDIENTS

Pasteurized cow milk, salt, annatto, rennet (vegetable), cheese culture, penicillium roqueforti