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 Friesian 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.