Shropshire Blue Cheese. Not as Shropshire as You Might Think, But Still Blue at Heart

Shropshire Blue Cheese, a rich and distinctive blue-veined cheese, holds a unique place in British cheese-making heritage. 

Despite its name, this bold and creamy delicacy doesn’t originate from Shropshire but has gained its reputation thanks to the county’s renowned cheesemakers. 

Its vibrant orange colour, contrasting with its blue veins, makes it instantly recognisable on cheese boards across the country. 

The story of Shropshire Blue is not as ancient as some other British cheeses, but it is a fascinating one filled with tradition, innovation, and a touch of international influence.

The Origins: From Scotland to Shropshire

Unlike many of the UK’s heritage cheeses, Shropshire Blue’s history dates back only to the 1970s. It was first created by cheesemaker Dennis Biggins at the Castle Stuart Dairy in Inverness, Scotland, not in Shropshire. 

Biggins was experimenting with blending the blue-veined style of Stilton cheese with the bright orange colouring of Red Leicester. His aim was to produce a cheese that would combine the depth of flavour associated with traditional blue cheeses and the visual appeal of an orange cheese. His creation was initially called "Inverness-shire Blue."

However, it wasn’t until the cheese moved production to Leicestershire and Nottinghamshire, regions known for Stilton, that the name “Shropshire Blue” was adopted. This was more a marketing decision than one based on geographic accuracy. The name added an English heritage touch, likely to appeal to a broader audience who already associated the Midlands and Shropshire with quality cheese production.

The Rise in Popularity

Though initially produced outside of Shropshire, local dairies in the Midlands, including Shropshire, soon adopted and refined the recipe. Over time, Shropshire Blue gained a loyal following, both for its striking appearance and its unique taste. The cheese’s golden-orange hue comes from the addition of annatto, a natural colouring derived from the seeds of the achiote tree, which has long been used in British cheesemaking, particularly in cheeses like Red Leicester.

By the late 1980s, Shropshire Blue was being produced by several renowned dairies, including Colston Bassett and Cropwell Bishop, two producers also known for their award-winning Stiltons. The cheese’s deep, savoury flavour, slightly tangy notes, and creamy texture made it a favourite among blue cheese lovers. The name may still have caused some confusion, but its quality spoke for itself.

Shropshire Blue Cheese Today

Today, Shropshire Blue is regarded as one of the finest blue cheeses in the UK. It has garnered numerous awards and accolades and is often featured alongside Stilton on cheese boards both at home and abroad. Many cheese connoisseurs appreciate its balance of strong, blue flavours without the sharpness that sometimes accompanies more mature blue cheeses.

Despite its relatively recent origins, Shropshire Blue has earned a place in Britain’s cheesemaking tradition. While it may not be steeped in centuries-old history like Stilton or Cheddar, its story reflects the ingenuity and adaptability of British cheesemakers, who continue to innovate while respecting their craft.

A Modern British Classic

Though Shropshire Blue Cheese started as an experiment in Scotland and gained fame through Midlands dairies, it now stands proudly as a British classic. Whether served as part of a traditional ploughman’s lunch, crumbled into a salad, or enjoyed with a glass of red wine, it offers a taste of British cheesemaking at its finest. Its rich, creamy texture, combined with the earthy tang of its blue veins, makes it a cheese that’s hard to forget.

In a world where heritage and innovation often collide, Shropshire Blue stands as a reminder that sometimes, new traditions can become as beloved as the old.

It's certainly a popular cheese on the Christmas cheeseboards and we will be featuring it on ours, although side-by-side with its older cousins, Blue Stilton and White Stilton! Actually, I think I feel a feature on White Stilton forming in the back of my mind!