Shropshire Blue is often described as a cross between two of England’s ancient favorites: Blue Stilton and Cheshire. This pasteurized cow’s milk blue follows Stilton’s recipe and production methods rather closely but achieves its orange hue from the natural food coloring, annatto, also used in Cheshire cheese. Conflicting historical accounts for Shropshire Blue’s origin contribute greatly to the Cheshire/Stilton description. One story says Shropshire Blue was first made in 1933 by a well-known Cheshire cheese grader who added annatto to a Stilton recipe. The other version begins in Scotland some 50 years later with a Stilton-trained Scottish cheesemaker who didn’t think his stunning orange/blue creation could succeed without an Old English sounding title. All explanations do concede that this wonderful cheese was not conceived in Shropshire, England.
However, what is extremely easy to discover about Shropshire Blue is its dignified and delicious appeal—and all the more distinguished when made by the award-winning Tuxford and Tebbutt dairy, primarily famed for their Blue Stilton. T&T Shropshire Blue’s rustic orange-brown natural rind surrounds a vivid orange paste with penicillium roqueforti induced blue-green veining-- truly an eye-catching presentation. Soft and smooth in texture, T&T Shropshire Blue delivers a delightful, creamy mouth-feel and a full-flavored sharp, strong, lingering tang.
Cheese biographers may initially go a bit mad trying to deduce the very bottom of Shropshire Blue’s history, but the present-day enjoyment of Tuxford and Tebbutt’s rich, savory cheese immediately conquers any questions of pedigree.
Application: Resoundingly festive in appearance, Shropshire Blue enlivens the holidays, but is a year-round taste. Great for pasta dishes, risotto and salads, Shropshire Blue can be substituted for anything calling for Blue Stilton. It is also perfect as a snack with a cup of tea.
Pairing: Shropshire Blue, like most blues, pairs well with sweeter and/or more full-bodied wines such as a German Riesling for a white, and for a red: Port, California Cabernet Sauvignon or Zinfandel. A favorite pairing is a rich and creamy port or stout beer.
Hot Calabrese Chili Peppers by Frutto d'Italia
ITALY
Product Details: #050247 | 2/5.7 LB
Perfect pairings
In the southern Italian region of Calabria, hot peppers are deeply embedded in culinary traditions. These chili peppers are such a necessity to the culture that the Calabrese grow them at home so they are readily available at all times.
Frutto d'Italia's Hot Calabrese Peppers are of the "capsicum frutescens" variety. Jarred with a careful blend of herbs, oils and spices, this hot pepper marinade will add the perfect amount of spicy lift to pizzas, pastas, eggplant dishes, salads, sandwiches... Basically, the Calabrese vow, any recipe that needs some Italian spiciness.
Shropshire Blue is often described as a cross between two of England’s ancient favorites: Blue Stilton and Cheshire. This pasteurized cow’s milk blue follows Stilton’s recipe and production methods rather closely but achieves its orange hue from the natural food coloring, annatto, also used in Cheshire cheese. Conflicting historical accounts for Shropshire Blue’s origin contribute greatly to the Cheshire/Stilton description. One story says Shropshire Blue was first made in 1933 by a well-known Cheshire cheese grader who added annatto to a Stilton recipe. The other version begins in Scotland some 50 years later with a Stilton-trained Scottish cheesemaker who didn’t think his stunning orange/blue creation could succeed without an Old English sounding title. All explanations do concede that this wonderful cheese was not conceived in Shropshire, England.
In the southern Italian region of Calabria, hot peppers are deeply embedded in culinary traditions. These chili peppers are such a necessity to the culture that the Calabrese grow them at home so they are readily available at all times.
