Tell Tom

Blue Vinny can claim to be one of the cheeses mentioned in the famous Monty Python cheese shop sketch - along with just about every other type of cheese! 

In fact, by the time John Cleese mentioned Dorset Blue, it was already an ex-cheese.  It had ceased to be.  Because by the mid 1960s nobody was making it.

Then, in the 80s it was revived by a cheese maker in Dorset.  And now Sturminster Newton is becoming the cheese capital of Dorset, even holding its own cheese fair every summer. 

Blue Vinny

Blue Vinny is a hand made hard cheese and the characteristic blue streaks are the result of a growth of mould. 

Locals claim that Dorset folk used to mature their Blue Vinny at the bottom of a vat of cider for several months. 

Apparently both cheese and cider were improved!

Today, Blue Vinny is made at Woodbridge Farm, by the Dorset Blue Cheese Company.  It is said to be best eaten with a Dorset Knob, chewed slowly, with nothing added. 

I have to say, my personal favourite is a crumbly Cheshire, though Wensleydale and Lancashire are close behind.

What's your favourite cheese, where does it get it's name from and do you prefer your local varieties?

Sonja Davison from Eastleigh says:

"The best cheese around here for miles is made from milk from the friendly cows and the friendly farmers Mike and Judy Smales Lyburn Farm, Landford. Their cheeses 'Lyburn Winchester' and 'Old Winchester' are wonderful. They can be bought at farmers markets around the county. For a 'friendly and tasty' cheese on the Christmas cheeseboard what could be nicer?"

David Bennett from Gt Wishford says:

"Hi Tom, You have already mentioned the best blue cheese - Dorset Blue Viney.
However it is eaten, including steak and blue viney pie, it is the best blue cheese by far. The choice for a non blue cheese is still being investigated I'm pleased to say."

Lucy Crabb, age 11, from Dorchester says:

"My favourite is called Coastal Chedder and it is made by my Dad at Ashley Chase Estate at Litton Cheney Near Dorchester.  It is really tasty and I like it toasted in pitta bread."