Dorset Blue Vinney (frequently spelled "vinny") is a traditional blue cheese made near Sturminster Newton in Dorset, England, from cows' milk. It is a hard, crumbly cheese. It was formerly made of skimmed milk. "Vinney" may be the Dorset form of the archaic word "vinny"'moldy' or a corruption of "veiny", referring to its blue veins. Historically the cheese was merely a by-product of the much more lucrative butter market. Milk was of little value before the railways as it could not be brought to market before it went off, thus cheese and butter production was the main focus of dairy farms. Dorset butter was highly regarded in London where it fetched a premium price but making butter left the farmers with large quantities of skimmed milk which they turned into a hard, crumbly cheese. While the cheese was a common farmhouse cheese in Dorset for hundreds of years, production dried up after the
Dorset Blue Vinney (a menudo escrito "vinny") es un queso azul tradicional hecho cerca de Sturminster Newton en Dorset, Inglaterra, a partir de leche de vacas. Es un queso duro, truncado. Anteriormente fue hecho de leche escamosa. "Vinney" puede ser la forma de Dorset de la palabra arcaica "vinny"'moldy' o una corrupción de "veiny", refiriéndose a sus venas azules. Históricamente el queso era simplemente un subproducto del mucho más lucrativo mercado de mantequilla. La leche era de poco valor antes de las vías férreas ya que no podía ser llevado al mercado antes de que se fuera, por lo tanto, el queso y la producción de mantequilla era el foco principal de las granjas de leche. La mantequilla de Dorset fue muy considerada en Londres, donde obtuvo un precio premium, pero la mantequilla dejó a los agricultores con grandes cantidades de leche escamosa que se convirtieron en un queso crudo.