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.