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. making it suitable for vegetarians and vegans.
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.
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 where it stays for a few days. It is then moved to the maturing room.
The cheeses need 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, iIt 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.