Dorset Blue Vinny

Dorset Blue Vinny was once made in nearly every farmhouse in Dorset until the
Second World War when production died out entirely.

Historically, the farmers’ wife made the cheese using left over milk after the
cream had been skimmed off to make butter. The cheese has a wonderful array
of stories behind the ‘blueing processes’. Some would drag mouldy horse
harnesses through the milk, or store the maturing cheeses next to the farmer’s
dirty boots to encourage the mould to grow.

In the early 1980s, Michael Davies resurrected Dorset Blue Vinny using the 300
year old recipe. It is still made today at Woodbridge Farm in the heart of the
Dorset countryside, using milk from their own herd of Friesian dairy cows.

Dorset Blue Vinny has a delicate veining pattern giving it a more subtle flavour,
with a slightly crumbly, creamy texture. Served best at room temperature
Dorset Blue Vinny is complimented with a sweet biscuit such as a digestive along
with a pear or chutney.