Shropshire Blue got it’s start in the 1970’s at the Castle Stuart dairy in Inverness, Scotland under the name ‘Blue Stuart’. It has since moved south and is now made by those making Stilton, although it is more like a Blue Cheshire. The curd is hand- ladled resulting in a creamy texture. Enjoy with salads, soups, main dishes and dessert! Taste: Rich, slightly spicy and savory sweetness; a lingering finish Pairings: Pinot Noir and Riesling Made with pasteurized cow's milk and vegetarian rennet.