Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £2.85 through £17.10
Some people say that Shropshire Blue is a cross between a Blue Stilton and a Cheshire. It has the crumbly texture of a Cheshire but the fabulous blue veining of a Stilton.
There is some disagreement as to where Shropshire Blue was first made but it is highly unlikely that it began life in Shropshire. Some believe that it was the brainchild of Dennis Biggins, a cheese grader in Cheshire in the 1930s. But I am in the camp that believes it was created by Andy and Kaye Williamson at Castle Stewart Dairy in Scotland in the 1970s. They wanted to make a blue cheese with all the richness of Stilton, but with a different look and a slightly softer flavour. The name ‘Shropshire Blue’ was picked partly because it sounded good and partly because the colour reminded people of the orange-red soils you find in Shropshire.
Shropshire Blue is made a lot like Stilton, using pasteurised cow’s milk and shaped into the same moulds. Indeed, most of the licensed Stilton makers also make it. The curds are ladled gently into moulds instead of being pressed, which keeps the texture nice and open for the blue veins to develop. Once it’s salted, the cheese gets pierced with needles to let in some air, and then it’s left to mature. That’s when all the lovely flavour and creamy texture really come together.
The annatto used in the cheesemaking is made from the fruit of the achiote trees which are found in the tropical regions of the Americas. The fruit themselves are not edible but the seeds found within them are surrounded by an orangery red pulp which is mixed with water to produce food colouring.
Flavour-wise, Shropshire Blue is rich and savoury, with buttery, creamy notes and just a hint of sweetness to balance out the blue. The blue itself is earthy and gently spicy. Compared to Stilton, it’s usually a bit smoother and milder, with a softer finish. That’s probably why it works so well on a cheeseboard
Jen’s note: What I love about Shropshire Blue is the texture. It’s dense and creamy, and it just melts in your mouth. If you find some blue cheeses a bit too crumbly or strong, this one is a real treat. The blue veins are there, but they don’t take over – it’s a lovely balance that makes it a great choice whether you’re a blue cheese fan or simply dipping your toe in.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, vegetarian rennet, annatto, Penicillum Roqueforti
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
