Dorset Blue is also known under the name of Blue Dorset or Blue Vinny. The name comes from the county where the cheese is produced. The word Vinny is an old Saxon word which means mould.
Dorset Blue used to be made with skimmed milk, but nowadays, the milk is richer and the use of the Penicillium Roqueforti is less empirical. The cheese is cylinder-shaped and weighs between 5 and 12 kg. The aging lasts at least three months.
Appearance: smooth rind
Smell: slight smell of the cellar
Taste: nutty and sharp