Shropshire Blue cheese originated in Scotland in the 1970s by Andy Williamson, who was trained in the making of Stilton. It is a blue cheese made from pasteurized cows' milk and uses vegetable rennet. The orange color comes from the addition of annatto, a natural food coloring. It could be thought of as a cross between Stilton and Cheshire. P. roqueforti produces the veining. In 1980, the Milk Marketing Board of Northern Scotland shut down the creamery, ending production of the cheese, as well as a number of other Scottish cheeses, including Scotland's only blues.