Dorset Blue Vinney
Dorset Blue Vinney (frequently spelled vinny) is a traditional blue cheese made near Sturminster Newton in Dorset, England, from cows' milk. It is a hard, crumbly cheese. It was formerly made of skimmed milk.
| Dorset Blue Vinney | |
|---|---|
| Other names | Blue Vinny |
| Country of origin | England |
| Region, town | Dorset |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Hard, crumbly |
| Fat content | 30% |
| Aging time | 6 weeks |
| Certification | Protected Geographical Indication |
| Named after | Dorset[*] |
Vinney may be the Dorset form of the archaic word vinny ("moldy") or perhaps a corruption of veiny, referring to its blue veins.
Blue Vinney is often made from unpasteurised milk. This is considered healthy by some and risky by others due to the potential for tuberculosis from infected cows passing into the milk. It has a strong taste and smell. The cheese is said to go well with Dorset knobs, another traditional product from Dorset.
Dorset Blue Cheese has been awarded Protected Geographical Status, ensuring only cheese originating from Dorset may use the name.