Dorset Blue Vinney cheese

Dorset Blue Vinney cheese

Dorset Blue Vinney is a traditional blue cheese that originated in the county of Dorset, England. It is made from cow's milk, and is notable for its strong, pungent flavour and crumbly texture.

History

The production of Dorset Blue Vinney dates back several centuries, with records indicating that it was a staple in the diet of Thomas Hardy's characters in his novels set in Dorset. The cheese was traditionally made in farmhouses using the skimmed milk left over after the cream had been taken for butter making. The name "Vinney" is derived from the Old English word "vinew", which means to become mouldy.

Production

The production of Dorset Blue Vinney was revived in the 1980s by Woodbridge Farm in Dorset, after the cheese had almost disappeared during the Second World War. The cheese is made by adding cultures and Penicillium roqueforti to the milk, which is then heated and curdled using rennet. The curds are cut, drained, salted, and then packed into moulds and aged for three to four months.

Characteristics

Dorset Blue Vinney is a hard, crumbly cheese with a strong, pungent flavour. It has a pale, creamy colour with blue veins running throughout. The cheese is typically served with Port wine or a strong English ale, and is also used in cooking, particularly in recipes for soups and sauces.

Health Benefits

Like other blue cheeses, Dorset Blue Vinney is a good source of calcium, protein, and vitamin B12. It also contains probiotics, which can promote gut health.

See Also

• List of British cheeses
• List of blue cheeses