Dorset Blue Vinny (200g)

The word Vinny comes from the word ‘vinew’ or ‘fyne’ – old English for mould. When there were hundreds of small farms in Dorset, every farmer’s wife, after milking the cow and skimming the cream for butter, made her own Blue Vinny. The tradition disappeared in the 1970s but has since been revived on a small scale. 

Made from unpasteurised milk the flavour has a real complexity and depth that lingers. It is one of the stronger blues that we stock and definitely stands up well to a port or a full bodied red wine if you want to linger on an after dinner cheese.  The rind is hard and salty and the cheese has more character than a Raymond Chandler detective.