Made of pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. For the first time in the 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or 'Inverness-shire Blue'. It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma, it is a vegetarian's cheese having a fat content of 48%. It can be paired with Port Noir and Riesling. This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

4.3

34 ratings

Ramone

9 days ago

Bertrand Jenner

10 days ago

Not bad for a pasteurized milk cheese. Creamy and the orange color tricks your brain and you’ll think it’s milder. Good to tick on the list, but I don’t think I’ll buy again.

Ryan Stenson

a month ago

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