A drum of semihard blue cheese made with cow's milk. It has a firm, creamy, deep yellow-orange paste with blue-green veining and a speckled natural brushed rind. It is an English cheese made in Leicestershire and invented in Scotland. This cheese is made with pasteurised milk and contains 50% (35%) fat. The curds are unpressed. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 7.5 kg (17 lb). Affinage is from 10-12 weeks. Primarily a dessert cheese with a mild savoury flavour, it crumbles easily, making it good for cooking as well. More commonly known as Shropshire Blue.
