Stilton lovers who fancy a change should try this lovely lighter, crumblier and savoury blue cheese.
This is an awesome version of blue cheeses because its made with skimmed cow’s milk – and it is also lower in fat!
Dorset Blue Vinny cheese could once be found in nearly every farmhouse in the county. It was an ideal way of using the ‘left-over’ milk after the cream had been skimmed off for butter-making. As a result the cheese had a very low fat content which was typically very hard, dry and crumbly, with little or no blue.
The “blueing” was encouraged by a number of methods (in the old days!), for example dragging mouldy horse harnesses through the milk before adding the rennet, storing the cheese on damp hessian bags or even next to mouldy boots.
You may be relieved to know that we no longer resort to any of these methods but instead the blue is introduced by means of a blue mould solution.
The cheese originated from a process that’s hundereds of years old but was revived in the 80s by cheese maker Mike Davies.