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Dorset Blue Vinney is a blue cheese made in Dorset, England. Most Blue Vinney is made from raw skim cow's milk, though some versions are also made from pasteurized skim milk.

Starter is added to the milk, then vegetarian Rennet and Penicillium roqueforti, which grows the mould in the cheese. The curd is cut into small pieces, let stand overnight, then the whey is drained. The curds are cut into blocks, pressed, salted and pressed into moulds. The moulds are turned regularly for 5 days. The cheeses are then taken out of the moulds, coated with flour and smeared with a paste which will develop more blue mould.

They are aged between 2 1/2 and 5 months. After the first month of aging, they are pierced in many places with a fine long needle to let air in so the mould inside can grow.

The cheese ends up with a hard rind, and a hard, crumbly interior. Though the blue mould veins in it are thinner than those in Stilton, there end up being more of them.

Dorset Blue Vinney is less moist than Stilton, because being made from skim milk, there is less fat in the cheese, but it has a stronger taste.

This is a PDO cheese.

Equivalents
1 cup, crumbled = 1/4 pound = 115g

History
Dorset Blue Vinney used to be made locally at farms. Milk would first have its cream skimmed off for butter, and then the remaining skim milk was used for the cheese.

Literature & Lore
The Monty Python Cheese Shop routine, 1972, made mention of "Dorset Bluveny".

Language Notes
"Vinew" was an old Dorset dialect word, which meant to become mouldy. "Vinney" is derived from "vinew".

See Also:

Protected Designation of Origin

Other entries for:

Blue Cheeses
Beenleigh Blue Cheese, Bleu d'Auvergne, Bleu d'Causses, Bleu de Basque, Bleu de Gex, Bleu de Termignon, Blue Wensleydale, Buffalo Blue Cheese, Byland Blue Cheese, Cabrales Blue Cheese, Cambozola Cheese, Canterbury Blue Cheese, Caradon Blue Cheese, Cashel Blue Cheese, Cornish Blue Cheese, Crème de Saint Agur Cheese, Danish Blue Cheese, Devon Blue Cheese, Dorset Blue Vinney, Dunsyre Blue Cheese, Exmoor Blue Cheese, Fourme d'Ambert Cheese, Fourme de Montbrison Cheese, Gorgonzola Cheese, Guler Cheese, Harbourne Blue Cheese, Lanark Blue Cheese, Maytag Blue Cheese, Mrs Bells Blue Cheese, Oxford Blue Cheese, Penicillium Glaucum, Penicillium Roqueforti, Point Reyes Blue Cheese, Roquefort Cheese, Saint Agur Cheese, Shropshire Blue, Somerset Blue Cheese, Stilton, Strathdon Blue Cheese, Troo Bloo You Cheese, Valdeón Cheese

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Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Buxlow Paigle, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Huntsman Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

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Dairy
Butterfat, Butter, Milk, Nondairy Topping