Dorset Blue Vinny Cheese

Dorset Blue Vinny takes over 24 hours to make. Each morning, we use fresh milk from our herd of 270 Friesian dairy cows. Once it’s been pasteurised, hand-skimmed and the starter culture, rennet and penicillin mould added, it’s ready to be made into cheese…!

Once the milk coagulates (sets) it is cut into small pieces before being left overnight, next morning, ‘Little Miss Muffet’s favourite… curds and whey have formed. The whey is drained off leaving the curd to be ground, salted and put into moulds where it stays for a few days, before being moved to the maturing room.

The cheeses need to be turned by hand every day for the first few weeks and then once a week after that. The cheeses are spiked with long narrow pins to allow air into the cheese which helps the mould grow and flavour to develop. It can take up to 20 weeks for the cheese to mature into the Dorset Blue Vinny that we all know and love.

For more information email cedrics@cedricssomerset.co.uk or Tel: 0146072592 or visit www.Dorsetblue.com