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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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Blue Vinney
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The traditional name for the blue cheese of Dorset ('vinney' derives from an old word for mould or mildew). Unusually hard for a blue cheese, with a low fat content, it was made on isolated farms by dairymen using a variety of odd methods to introduce the mould (such as storing the ripening cheese among damp and rotting boots). It is believed now to be extinct, according to experts who maintain that cheese sold today as Blue Vinney is probably substandard *Stilton. The search for a genuine Blue Vinney was a much publicized quest in the 1970s.
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