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Buy the Dorset Blue Vinny on http://www.igourmet.com

(based on 3 ratings)

Located in: Cheese, England

In the 1800s, Blue Vinny could be found in nearly every farmhouse in Dorset. It was popular across southwestern England, but its home was undisputedly rooted to Dorset. It was an ideal way of using the leftover milk after the cream had been skimmed off for butter-making. As a result, the cheese had a very low butterfat content, yielding a hard, dry, crumbly texture. The word "vinney" comes from "vinew," an old English word which meant “mold.” The word was in common use all over the country until the 16th century when it became associated with southwestern dialect and cheese conversation. Sadly, production of this cheese gradually diminished over time, completely disappearing off the face of the earth in the 1970s.

Mike Davies, owner of Woodbridge Farm, has revived the old recipe for Dorset Blue Vinny. The milk used is unpasteurized milk from his own herd of 170 freisian cows, as Mike insists on controlling every aspect of production. The only difference between this and the original recipe is today's use of vegetarian rennet. Aged for 12-18 months, the interior of the cheese gets quite dark and develops a sharp flavor that has a long finish.

Made from unpasteurized cow's milk.
Photo depicts whole 13 lb. form of cheese.
We cut and wrap this item by the 1/2 pound.
Please contact us if you would like to purchase the whole form.

More information for the Dorset Blue Vinny

Review Snapshot®

Avg. Customer Rating:

4 stars

(based on 3 reviews)

33% of respondents would recommend this to a friend.

Disappointing, lacking flavor

By Jane from Tulsa on 10/22/2008

Gift:

Cons:

Bland, Crumbles

Best Uses:

Salads

Describe Yourself:

Foodie, Frequent Diner, Health Conscious

Bottom Line:

No, I would not recommend this to a friend

Comments about Dorset Blue Vinny:

I served this cheese along with Shropshire Blue, and Stilton for lunch. It definitely came in 3rd place. It wasn't unpleasant just too ordinary.

Delicious, but perhaps mis-represented

By Beethoholic

from York, ME on 10/4/2007

Pros:

Distinctive, Firm, Flavorful, Pungent, Rich

Cons:

a touch elderly, Overripe

Best Uses:

gratins; pasta; soups, Hors d'oeuvre, Melted, Salads

Describe Yourself:

Foodie, Health Conscious

Bottom Line:

No, I would not recommend this to a friend

Comments about Dorset Blue Vinny:

Item description implies this is a skimmed-milk cheese, but nutritional analysis on label(thanks always for this, by the way) shows it's a full-fat cheese. Thought a worthy lowfat blue too good to be true! Fine cheese, all the same.

Blue Vinny

By Wine Press Northwest from Pacific Northwest on 7/12/2007

Pros:

High Quality

Cons:

none

Best Uses:

Surprise friends

Bottom Line:

Yes, I would recommend this to a friend

Comments about Dorset Blue Vinny:

Some original Blue Vinny still exists in Dorset; you just need to know when to go there and get it. I had some of the original in a now-out-of-business Seattle cheese shop, and this domestic Blue Vinny stacks up very, very well.

Customer Reviews about the Dorset Blue Vinny at igourmet