Dorset Blue Vinny (sometimes called vinney) is a traditional blue cheese made in Dorset, England, from skimmed cows’ milk. It is a hard, crumbly cheese veined with blue, made from pasteurised cow’s milk. Blue Vinney uses vegetarian rennet. therefore making it suitable for vegetarians.
It has a creamy flavour with a mellow blue taste and an edible rind. It tastes superb on an oatcake or cracker perhaps with a condiment such as chutney.
Production of Blue Vinney
Dorset Blue Vinny takes over 24 hours to make. Each morning, they use fresh milk from their herd of 270 Friesian dairy cows. It is therefore then pasteurised, hand-skimmed and the starter culture, rennet and penicillin mould added. Now it’s ready to be made into cheese. Once the milk coagulates it is cut into small pieces before being left overnight. Next morning, curds and whey have formed. The whey is drained off leaving the curd to be ground, salted and put into moulds. It stays there for a few days and is then moved to the maturing room.
Dorset Blue cheese needs to be turned by hand every day for the first few weeks and then once a week after that. The cheeses are spiked with long narrow pins to allow air into the cheese which helps the mould grow and flavour to develop. Above all, it can take up to 20 weeks for the cheese to mature into the Dorset Blue Vinny that we all know and love. In conclusion, once the cheese has matured and ripened, Dorset Blue Vinney Cheese is ready to be eaten.
History of Blue Vinny
Woodbridge Farm is the home of Dorset Blue Vinny Cheese. However, it was once made in every farmhouse in Dorset until production stopped during the Second World War. After resurrecting a 300-year-old recipe, Woodbridge Farm has continued to make Dorset Blue Vinny on the farm near Sturminster Newton for almost 40 years.