A hard, crumbly cheese with a strong blue flavour and an earthy taste, Blue Vinney was a common Dorset cheese for hundreds of years but went out of production in the 1960s not to be revived until 1980s by Woodbridge farm. Made with unpasteurised milk and vegetarian rennet this is a great cheese for blue cheese lovers. Blue Cheeses are the classic for many countries. Think Stilton, Roquefort, gorgonzola…. British blue cheese is generally produced by adding Penicillin Roquefort to the curds, allowing a rind to form then introducing air into the cheese by piercing the rind with needles. The combination of air and penicillin creates blue veining. Penicillin Roquefort is a fungus, which is why blue cheese often has a mushroomy flavour.