The Blue Vinny, Puddletown, Dorchester DT2 8TE
The Blue Vinny
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The Legend of the Blue Vinny
The word Vinny comes from the old English words vinew or fyne meaning “mould”.
Traditionally the farmer’s wife, in small farms around the Dorset countryside, would use the milk from her cows (after skimming the cream) to make her own Blue Vinny.
However, being skimmed, the cheese didn’t “blue” naturally so to encourage the growth of the mould, old horse harnesses would be dipped into the vats or the cheeses would be stored on damp flagstones or even next to mouldy old boots!
So it’s no wonder that the cheese-making locations were often kept secret for fear of being closed down!
Another rural myth said that the Blue Vinny’s rind was so hard that a train once ran on old cheeses instead of wheels!
Nowadays a good Blue Vinny is a hard, crumbly cheese, creamy white in colour, with blue veins – lighter and finer than a Stilton. It’s is drier and tighter with a rounded sharpness, a positive taste of blue – and not a hint of horse harness or mouldy boots!
The Blue Vinny, 12 The Moor, Puddletown, Dorchester DT2 8TE