Dorset Blue Vinny cheese could once be found in nearly every farmhouse in the county. It was an ideal way of using the 'left-over' milk after the cream had been skimmed off for butter. As a result, the cheese had a very low fat content which was typically very hard, dry and crumbly, with little or no blue. The blueing in those days was encouraged by a number of methods; dragging mouldy horse harne
sses through the milk, storing the cheese on damp hessian bags or even next to mouldy boots. You may be relieved to know that we no longer resort to any of these methods but instead the blue is introduced by means of a blue mould solution. Today, we are the only producers of this cheese using the milk straight from our own herd of 270 Friesian Daairy cows. We combine our 300 year old traditional recipe, with some modern cheese making methods to create our beautiful, hand-made artisan Dorset Blue Vinny cheese which we all know and love.
