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Shropshire Blue Stilton

Shropshire Blue Stilton

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The same recipe as their world famous Stilton except for the addition of annatto. Making Shropshire Blue is a long and delicate process. The curd is hand-ladled before being left to settle overnight. It is then moulded and rubbed up to form a rind, before being pierced after four to six weeks. Shropshire Blue is perfectly balanced: creamy and rich with a sweet paste and a delicatley spicy finish.