Blue Vinny

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Blue Vinny is the yeti of the cheese world. A very firm white cheese, said to have been made in Dorset for many centuries from partly skimmed cow's milk, and marbled with veins of blue mould induced, according to tradition, by immersing bacteria-rich old harnesses in the milk, it certainly existed in the past (the first record of it is in William Barnes's Glossary of the Dorset Dialect 1863), but cheese buffs trying to hunt it down in the twentieth century have repeatedly failed to find it, and considerable doubts have been cast on whether cheeses that have turned up labelled ‘Blue Vinny’ in the shops are the genuine article. The word vinny is a descendant of Old English fyne, ‘mould’.

Subjects: Cookery, Food, and Drink.

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