British food often faces scepticism abroad, yet cheese is a notable exception, particularly Cheddar and Stilton, popular in Italy, France, and the US. Emerging in popularity is Shropshire Blue, a zesty blue cheese now featured in bars as far as Brazil and noted for its vibrant yellow interior and crispy rind. Its sales are surging, with Waitrose predicting a 26% increase in 2023. Originally called “Inverness Shire Blue,” it has become second in popularity after Stilton, indicating a growing appreciation for British cheeses amid global cheese markets. This trend is particularly seen among younger consumers, who are experimenting with cheese in various dishes and cocktails.
British food can be controversial abroad, with many foreigners skeptical of the fish and chip-loving country’s food.
But one British produce that most people can agree on is cheese, with cheddar and stilton being big favorites in Italy, France and the US.
While these are the mainstream at fromage counters overseas, Shropshire Blue, a zesty British blue, has become a hot topic around the world, and can now be found in bars as far away as Brazil.
Shropshire Blue has been spotted in stores in Paris, Malaga and Porto, as well as in a wine bar in São Paulo.
Louis Trindade Fariña, owner of the British Cheese Deli in Zurich, told the Telegraph that it is even more popular than Stilton.
While Stilton remains a popular choice, Shropshire Blue is quickly gaining traction, with cheese lovers going wild for its rich yellow interior and crispy beige rind.
Its popularity has been marked by a surge in sales, which Waitrose says will increase by 26% in 2023.
The Fine Cheese Company, a dairy company that exports British cheeses including Shropshire Blue, says this option accounts for 10 per cent of total blue cheese exports and is second in popularity after Stilton. pointed out.
Shropshire Blue, a tangy British blue cheese, has been spotted in bars as far away as Brazil and is making waves around the world (pictured)
Shropshire Blue is a hot topic not only locally, but also in Australia and Brazil, with the former being the largest exporter, followed by the United States, Spain and France.
Meanwhile, Neal’s Yard Dairy technical director Bronwen Percival said it was the second most exported cheese “by a mile”.
Also, in Paris, one of the cheese capitals of the world, many cheese shops sell it, and stocks are increasing internationally as well.
Fromagerie Laurent Dubois, a popular fromage retailer with five locations across the city, is also one of the stores that carries blue cheese.
They told the publication: “We French cheesemongers often sell both Stilton and Shropshire Blue.”
“Among all the blue cheeses present in France and in our products, Shropshire Blue stands out visually. The contrast between its color and the blue veins catches the eye.”
British cheese expert Emma Young also told the magazine that Americans visiting UK-based natural food stores are also attracted to orange cheese.
Despite its name, Shropshire Blue was not born in Shropshire, but rather was produced by Andy William, who was trained to make blue cheese in Nottinghamshire at Castle Stewart Dairy in Inverness, Scotland in the 1970s. Invented by Son.
According to the Telegraph, Shropshire Blue has been spotted in stores in Paris, Malaga and Porto, as well as in a wine bar in São Paulo (pictured).
The popular rich cheese, originally called “Inverness Shire Blue” or “Blue Stuart”, was produced in Shropshire to increase its popularity, despite having no real connection to its name. -Reinvented as Blue.
Shropshire Blue is made from cow’s milk and can be distinguished from its popular predecessor, Stilton, by its sharp orange color, creamy texture, and sharper taste.
Meanwhile, the overall blue cheese market is picking up steam, with Britain’s beloved Stilton making a comeback last year.
Stilton has risen in the ranks overseas thanks to a popular TikTok trend where social media users are infusing it into gin or shaking it into cocktails.
The trend, which became popular towards the end of last year, has seen sales rise by 6% as young people in particular seek out British classics, according to The Grocer.
The trend has given new life to Stilton, known as the “King of British Cheeses”, after its popularity plummeted during the coronavirus pandemic.
Last summer, dairy company Arla was forced to close its Melton Mowbray Stilton Creamery due to poor sales, citing a “continued decline” in the UK specialty cheese market.
Since the spring, cheesemaker Long Clawson Dairy has cited Canter data showing a notable uptake of the tangy classic cheese.
Stilton remains a popular choice, but Shropshire Blue is quickly gaining traction, with cheese lovers going wild for its rich egg-yellow interior and crispy beige rind (pictured)
In addition to cocktails, young people are putting the tangy blue cheese on burgers, topping salads, and spreading it on crackers.
The announcement comes after it was revealed who consumes the most cheese in the country, with Newcastle locals coming in first place.
Geordies eat more cheese than people in other parts of the UK, with almost half eating more than 11kg (almost two stone) each year, the study found.
The poll of 2,000 Brits found that 47 per cent of those from the North East – a roll-call of celebrities including Ant & Dec, Cheryl, Alan Shearer, Robson Green and Jimmy Nail – weighed less than the UK average of 1kg. It turned out to eat more than weak. per month.
Across the UK, 43% of the population gets over 11.5kg (almost two stone) a year, with Cheddar, Brie, Stilton and Wensleydale being favorites.
Research by snack brand Cheez-It found that other regions with a higher proportion of people consuming more than the average amount include Wales (46%) and the east of England (also 46%).
However, the lowest proportions were in the East Midlands (38%) and the South West (37%).
