Dorset Blue Vunny
In the 1800s, Blue Vinny could be found in nearly every farmhouse in 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. 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 unpasteurised 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 the use of vegetarian rennet. Aged for 5 months, the interior of the cheese gets quite dark and develops a sharp flavor that has a long finish.
