The legend of the Blue Vinny

Blue Vinny

The word Vinny comes from the word ‘vinew’ or ‘fyne’ – old English for mould.

When there were hundreds of small farms in Dorset, every farmer’s wife – after milking the cow and skimming the cream – made her own Blue Vinny.

However, being skimmed, the cheese didn’t ‘blue’ naturally.

So to encourage the growth of mould, they dipped old horse harnesses into the vats, or stored the cheeses on damp flagstones covered with hessian bags – or even next to mouldy boots.

No wonder the cheese-makers’ locations were kept secret for fear of closure!

(Another rural myth said that the Blue Vinny’s rind was so hard that a train once ran on old cheeses instead of wheels).

More recently, Monty Python fans might recall the ‘Cheese Shop’ sketch where, among the world famous cheeses – such as Brie and Roquefort, is “Dorset Bluveny”… yet further infamy for this unique gourmet Dorset cheese.

Nowadays a good Blue Vinny is quite a hard, crumbly cheese, creamy white in colour, with lighter, finer blue veins than Stilton. It’s drier and tighter with a rounded sharpness, a positive taste of blue …and not even a hint of old horse harness or boots!

The Team

The Menu

The Venue

The Takeaway

The Mini Vinny

The Cheese

Christmas 2017

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