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Cheese from England, Dorset
Cow milk is skimmed to about 3% fat, set with starter and rennet, cut, warmed and left in its whey overnight. Next morning the curd is cut into blocks and turned until acid enough, then broken, salted, moulded and lightly pressed for 4 hours. After four weeks the cheeses are pierced so the blue mould grows, and they ripen a further 12 to 20 weeks.
| Cow milk from the farm's Friesian herd and neighbouring farms, skimmed to about 3% fat | Skim milk powder is added at some times of year to reach the fat level. The specification describes unpasteurised milk; the dairy's own site says its milk is pasteurised.[dorset-spec][dorset-farm] |
| Starter culture | [dorset-spec] |
| Rennet | [dorset-spec] |
| Blue mould ('penicillin mould' on the dairy's site) | [dorset-farm] |
| Salt | [dorset-spec] |
| Starter | starter culture with blue mould |
Total time across the recorded steps: 3.8 months – 5.7 months
What changes: Cream is skimmed off the milk, leaving about 3% fat
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk is skimmed to about 3% fat, set with starter and rennet, cut, warmed and left in its whey overnight. Next morning the curd is cut into blocks and turned until acid enough, then broken, salted, moulded and lightly pressed for 4 hours. After four weeks the cheeses are pierced so the blue mould grows, and they ripen a further 12 to 20 weeks. Made in 9 steps over 3.8 months – 5.7 months. The longest step, ripen, takes 2.8–4.6 months (Defra). Blue mould in the curd, activated when the cheese is pierced; the dairy adds it with the starter does most of the fermenting.
| Main step | 2.8–4.6 monthsSet[dorset-spec] | Ripen |
|---|
Made from milk skimmed to about 3% fat, as farm cheese once used the milk left after cream was taken for butter, and the curd is held warm overnight before it is cut into blocks.
The specification describes unpasteurised milk, while the dairy says it pasteurises; check the label of the cheese. If the milk is unpasteurised, the US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in certain cheeses during ageing. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
The name comes from 'vinew', an old English word for mould, used in the 17th century. The specification says that in the 18th and 19th centuries it was made from milk left after cream was removed for sale or for butter. Slow Food UK says that since the Second World War it was made only in very small quantities on one or two farms until Michael Davies revived it. The Davies family's own page says they have made it at Woodbridge Farm for almost 40 years. The cheese was entered in the EU register as a PGI named 'Dorset Blue Cheese' in December 1998. The recipe is printed in R. Scott's Cheese Making Practice (1981).
