For almost four decades, the Davies family has been crafting Dorset Blue Vinny at Woodbridge Farm. The cheese-making process spans an entire day, beginning each morning with fresh milk sourced from their 270 Friesian cows. This milk is pasteurised, manually skimmed, and then mixed with starter culture, rennet, and penicillin mould, setting the stage for its transformation into cheese. Once coagulation is achieved, the mixture is cut into small chunks and left to settle overnight. By the next day, curds and whey have separated. The whey is drained away, leaving behind curd, which is then ground, salted, and placed into moulds for several days before being moved to the maturation area. Initially, the cheeses are hand-turned daily for a few weeks, then weekly thereafter. They are pierced with fine pins to introduce air, encouraging mould development and enriching the cheese’s flavour. It might take up to 20 weeks for the cheese to mature into the esteemed Dorset Blue Vinny. Once fully ripened, it is ready for consumption. In 1998, they became the first to receive PGI (Protected Geographical Indication) status and remain the sole producers of Dorset Blue Vinny. This cheese boasts a rich and enduring flavour that can be slightly salty, depending on its maturity. It is delightful when used to prepare a traditional Dorset Blue soup with leeks and potatoes.
