Dorset Blue Vinney

Dorset Blue Vinney cheese

Dorset Blue Vinney is a traditional blue cheese made in the Dorset region of England. The cheese is known for its strong flavor and crumbly texture. It is made from skimmed cow's milk and has a distinctive blue veining throughout.

History

Dorset Blue Vinney has been produced in Dorset for centuries. The name "Vinney" is derived from the old English word "vinew," which means "moldy" or "blue." The cheese was traditionally made on farms from the milk left over after the cream had been skimmed off to make butter. Production of Dorset Blue Vinney declined during the 20th century but has seen a revival in recent years.

Production

The production of Dorset Blue Vinney involves several steps:

• The milk is skimmed to remove the cream.
• The skimmed milk is then heated and a starter culture is added.
• Rennet is added to curdle the milk.
• The curds are cut and stirred to release whey.
• The curds are drained and placed into molds.
• The cheese is salted and left to mature for several months, during which time it develops its characteristic blue veins.

Characteristics

Dorset Blue Vinney is known for its:

• Strong, tangy flavor
• Crumbly texture
• Blue veining throughout the cheese

The cheese is typically aged for a minimum of six months, which allows it to develop its full flavor profile.

Uses

Dorset Blue Vinney can be used in a variety of dishes. It is often crumbled over salads, used in sauces, or enjoyed on its own with crackers and fruit. The cheese pairs well with robust red wines and strong ales.

Related Cheeses

• Stilton cheese
• Roquefort
• Gorgonzola

See Also

• Cheese
• Dorset
• Blue cheese
• English cuisine