Dorset Blue Vinney cheese

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Blue Vinney cheese

Blue Vinney is a traditional PGI blue cheese made in Dorset, from skimmed cows' milk. It is a hard, crumbly cheese. "Vinney" is a local Dorset term related to the obsolete word "vinew", which means to become mouldy. Another explanation has it that "vinny" is a corruption of "veiny", referring to the blue veins running throughout the cheese.

The cheese is often made from unpasteurised milk and has a not-too-strong taste and aroma. It has a nutty and creamy texture.

While the cheese was a common farmhouse cheese in Dorset for hundreds of years, production dried up around 1960 and the cheese became extinct. However, in the 1980s Woodbridge Farm in Dorset revived the old recipe, and it is now producing the cheese again as The Dorset Blue Co. They also produce a range of (mostly cheese related) soup.

In his poem Praise O' Do'set the Dorset poet William Barnes asks,

Woont ye have brown bread a-put ye, An' some vinny cheese a-cut ye?

Blue Vinney goes well with Dorset Knobs (a type of savoury biscuit), another traditional product from Dorset.

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Dorset Blue Vinney cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Dorset Blue Vinney cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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