Dorset Blue is a Dorset Blue cheese with a European designation of origin. Other names with which it is known are: Dorset Blue Vinney and Blue Vinney. The word Vinney is a local Dorset term that relates to the old-fashioned vinew, which means to rust; another explanation that is given is that it is a corruption of veiny, this is streaked, in to the blue veins that run through the cheese.
It is made in the east of England with cow's milk. It is a cheese of blue vein, although less intense than the one that can be seen in a blue cheese type cabrales. It is made in a very handmade way. Although it was a fairly extended farm cheese in Dorset for hundreds of years, production was discontinued around 1960 and the cheese disappeared. However, in the 1980s Woodbridge Farm in Dorset retrieved the old recipe and currently the cheese is back in production. Its consumption is, above all, local. Its texture is open but firm without crumbling to the cut. Its pungent taste, typical of blue cheeses, is not overly strong. Sources
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