Dorset Blue Vinny
On the outside, its rind is grey and brown, with the rough, scarred texture of a comet beaten planet. This cheese is not immediately appealing, except, perhaps to the hardcore cheese fanatic.
 Dorset Blue Vinny On the inside, a smooth creamy paste attractively marbled with fine blue veining. This is a traditional Dorset recipe that has recently been revived. It starts off creamy with quite a strong blue flavour with a similar strength and body of a Danish blue, without the sharpness. Then it bites… and means it. The Cabrales like burn with a tart pepperyness attacks the back of the throat, leaving you grasping for that glass of wine… but BEWARE! this is not a match for a dry wine. The combination can be quite foul. Instead, a sweet wine or cider is recommended. A good strong blue cheese, but maybe not to everyone’s taste. It does however, make a superb blue cheese sauce, delicious with pasta. |
Purchased from Cheese Please, Lewes.
Reviewed by Nick & Olympia, 2012.
(3/5)