€ 25,90 for porzione da 500g ca.
The Shropshire Blu is an English cheese, specifically Scottish, and it is one of the rare and excellent cases where our portal looks outside of Italy. Exceptional cheese! Made with pasteurized cow's milk, soft, with a particular and very pleasant taste.
This cheese has a gray-brown, hard, cracked rind, mottled with various molds. The paste is orange: it owes its characteristic color to the addition of a natural dye, annatto. Annatto is a yellow-reddish natural dye (E160b), a carotenoid extracted from a wild plant of the Amazon, Bixa orellana. The intense orange of annatto pairs well with the moldy green of Penicillium roqueforti. After salting, the product is aged for at least 12 weeks, but it's worth waiting even longer.
The Shropshire Blu begins its story in Scotland in an attempt to imitate the noble Stilton, with the caveat of adding annatto to the vegetable curd. Shropshire Blu was first made in Inverness, in the Scottish Highlands, by cheesemaker Andy Williamson, who learned the art of producing Stilton in Nottinghamshire, in the East Midlands, where he named it Inverness-shire Blue or Blue Stuart. The success was immediate and the cheese was sold throughout the British Isles as Shropshire Blue, a name invented for the market.
Lo Shropshire Blu é un formaggio che inizia la sua storia in Scozia nel tentativo di imitare il nobile Stilton, con l’accorgimento però di aggiungere dell’annatto nella cagliata vegetale. Lo Shropshire Blu venne caseificato per la prima volta ad Inverness, nelle Highland scozzesi, dal casaro Andy Williamson il quale aveva imparato l’arte di produrre lo Stilton nel Nottinghamshire, nelle Midlands Orientali, dove lo battezzò Inverness-shire Blue o Blue Stuart. Il successo fu immediato e il formaggio venne venduto in tutte le isole britanniche come Shropshire Blue, un nome inventato per il mercato.
Raw sheep's milk, rennet, salt, penicilium roquefort
Allergens: milk and milk derivatives
Average nutritional values per 100g of product
Energy: 343kcal
Fat: 29g of which saturates 20g
Carbohydrates: 0.5g of which sugars 0g
Proteins: 20g
Salt: 2g
The Shropshire Blu (which we present on this page in a 500 gram portion) is wonderful in the kitchen for preparing soups and sauces!
Great pairings: a fortified wine like Port or Madeira, but also a semi-dry Marsala, or, to stay with the English taste, it can be paired with a good dark Ale beer, if not a Guinness.
The Shropshire Blu is a soft cheese, creamy and very flavorful, made from pasteurized cow's milk, which presents a pleasing contrast of colors. When it reaches a good level of aging, it resembles a stone covered in moss. On the palate, it is very rich and creamy.
This cheese has been selected for you directly by a great Venetian affineur, Giuseppe Bernardinelli from I Sapori del Portico.
Lo Shropshire Blu è un formaggio a pasta molle, cremoso e molto saporito, ottenuto da latte vaccino pastorizzato, che si presenta con un piacevole contrasto di colori.
Quando raggiunge una stagionatura sostenuta assomiglia a una pietra ricoperta di muschio. Al palato è molto grasso e cremoso, con un sottofondo di nocciola e un finale penicillico.
Ottimi abbinamenti: un vino fortificato come un Porto o un Madeira, ma anche un Marsala semisecco, oppure, per restare nel gusto inglese, si può avvicinare a una buona birra Ale scura Stout, se non una Guinness.
€ 25,90
for porzione da 500g ca.
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Foreign selection
Shropshire Blue 500g
