For the first time in the 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness and 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 flavor and a bit tangy aroma, it is a vegetarian's cheese having a fat content of 48%.
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