First made in the 1970s by a cheesemaker named Andy Williamson at the castle Stuart diary in Inverness Scottland's. First known as Inverness-shire blue, or Blue Stuart. Like stilton but creamier, with a more assertive character. Has a lactic, wine-like tang that lingers on the palate. Firm and crumbly, it is also creamy, lending itself nicely to cooking as well as on a cheese board. The orange color comes from the use of annatto a natural food coloring. Penicillium roqueforti produces the veining. Matures for 10-12 weeks. Approximate weight 8oz.
Item No.
51100AK
More Info
UnitShippingType:
perishable
Package Size:
8oz
Texture:
SemiFirm
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