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I am going to make Shropshire cheese by following Stilton cheese recipe and adding annatto. I was wondering if there is any other difference because the real one I just bought has no piercing marks and no signs of blue colour on the rind. Any advice how to keep outside surface blue mold free? When I use P.Roq I sprinkle while layering the curds prior to pressing rather than adding it to the milk. So I slow it down and get blue mold after piercing.
Thanks,
Tan

dttorn, good question!

I don't know enough about blues, but I read once about Danish blues having both blue P rocqueforti & white P candidum and I believe they white controls the surface/rind from the blue, presumably you don't let the white bloom as much as with Camemberts.

Here's a pciture of Shropshire Blue for those that don't know it.

Good post tran! I don't think that I have read a thread about that style of cheese yet. I have always thought that it was a great looking and tasting variety. I too would be interested in the members input on this topic. Best regards for a great holiday season!

Quote from: John (CH) on December 23, 2010, 01:00:03 AM
dttorn, good question!

I don't know enough about blues, but I read once about Danish blues having both blue P rocqueforti & white P candidum and I believe they white controls the surface/rind from the blue, presumably you don't let the white bloom as much as with Camemberts.

Here's a pciture of Shropshire Blue for those that don't know it.

Thanks John, when you mentioned Danish blue I recall that it doesn't have blue rind either. I hope it is not too late to add (or spray) P.Candidum to this cheese as I already made it and it is ripening.

Hello,

- the stilton cheese use animal rennet, the shropshire cheese use vegetal rennet .

- stilton use pénicillium roqueforti, shropshire use pénicillium glaucum

- shropshire use annatto for aditionnal color

I try to make this cheese at home, i am french and passionate by the flavor of this cheese, and making some goat cheese with hydromel.

Is anyone can help me to make this cheese  ?

I have make a mini fridge with temp and humidity controler.

I really need good tricks for quantity of milk, time for the whey, temperature and humidity ...

Also, where to find the right penicilium and some materials for a good success of a 8kg true traditionnal shropshire cheese.

my dream!

Quote from: mayapi on September 18, 2016, 05:45:05 PM
Hello,

- the stilton cheese use animal rennet, the shropshire cheese use vegetal rennet .

Stilton uses both animal and vegetable rennets.  The EU guidelines for Stilton do not specify what type of rennet to use.

I think it's the same cheese but tangier, so the finishing (saltier) pH will be lower.  There are reports that it is younger as well so maybe it's pierced a week or two earlier.

Quote from: carpentersbug on September 29, 2016, 12:35:53 AM
I think it's the same cheese but tangier,

Shropshire Blue is a different cheese to Stilton - smoother, creamier and milder (and in my opinion, nicer).