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Dorset Blue Vinny
Dorset Blue Vinny - Rennet & Rind British Artisan Cheese
Dorset Blue Vinny - Rennet & Rind British Artisan Cheese
£8.00
250GM500GM1KG

We took a short break from Dorset Blue Vinny last year to really think about where it belonged in our range. After a bit of soul-searching (and plenty of tasting), we’ve brought it back, right where it should be.

Revived by Michael Davies from a 300-year-old recipe, Dorset Blue Vinny has been made at Woodbridge Farm for almost forty years, using fresh milk from their Friesian herd. What we love is how it now sits in that sweet spot between a territorial blue and a Blue Wensleydale. Firm enough to hold its heritage, yet crumbly, lactic, and full of character.

It has that curious mix of dryness and creaminess, a bright acidity that keeps it lively, and just enough blue running through to lift the flavour. Light, slightly fruity, with a gentle, pleasing bitterness.

It feels good to have it back. It belongs.

  • Matured on site at Rennet & Rind by Perry

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

Holstein Fresians

Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern German

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

A Word on Rennet & Rind Maturing

"All batches are taste tested on arrival. Paste is key with Dorset, too crumbly I let it to sit for a couple of weeks until it arrives at peak perfection."


Perry James WakemanCheese Guy & Maturer

Woodbridge Farm, Sturminster, Newton, BRITISH ISLES

Sturminster Newton is a town and civil parish in the Blackmore Vale area of Dorset, England. It is situated on a low limestone ridge in a meander of the River Stour. The town is at the centre of a large dairy agriculture region, around which the town's economy is built.

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Mike Davies

Woodbridge Farm, situated in the heart of Dorset, has been the home of the Davies family for over 40 years and is where Michael Davies resurrected the 300 year old recipe for Dorset Blue Vinny cheese back in 1980.


Mike enrolled the entire family, taking over the farm kitchen and his wife's larder, until he had perfected the recipe. We're proud to say that Dorset Blue Vinny is still made on the same farm today, albeit no longer in the kitchen!

Milk, Salt, Vegetarian Rennet, Starter culture, Mould culture.


Energy1563kj/377kcal
Fat29.4g
of which saturates20.9g
Carbohydrates2.5g
of which sugars0.5g
Protein24.5g
Salt1.8g

Disclaimer

Allergens,Ingredients and Nutritional Information Disclaimer

These details have been carefullyprepared and are provided for information only. While we believe the details tobe accurate, we would strongly recommend that you refer to the product labeland packaging prior to consumption. Rennet & Rind is unable to acceptliability for any errors and omissions or information that may be incorrect. Ifyou require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk

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