Size: 8 ounces
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.