| Dorset
Blue Vinny takes over 24 hours to make. Starter is added in the first instance
to the unpasteurised skimmed milk, then the vegetarian rennet and finally
a penicillin mould which hopefully ensures the blueing of the cheese.
Once
the milk has coagulated it is cut into small pieces and left overnight
to settle. The following morning you are left with that favourite of 'Miss
Muffet' curds and whey. The whey is drained off and the curd cut into
blocks, ground, salted and packed into the moulds. They are left in the
moulds for up to 5 days being turned daily to aid draining. They are then
transferred to the ripening room where they can stay for anything between
3 and 5 months.
We
continue to turn the cheese and after about a month they are spiked to
encourage the blue mould to develop through the cheese. They are closely
monitored and some may need to be spiked again but some never need spiking.
This is all part of the quite unpredictable attitude of the cheese that
will vary according to the time of year, the weather and literally the
day of the week.
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