Description
The Dorset Blue Cheese PGI is made from cows' milk.
Production Area
Dorset Blue Cheese PGI is made in the county of Dorset in South West England.
Production Method
The milk is left to stand for two hours and then skimmed to reduce the fat content to approximately 3%. Rennet and starter culture are then added. The resulting junket is then cut, mixed and heated to form curds and whey which are kept at a constant, warm temperature over night. The whey is then removed and the curd is cut into blocks which are stacked in twos and turned every 20-30 minutes until the correct degree of acidity has been reached. The curd is then broken by hand, salted and placed in moulds and lightly pressed. The cheese is removed from the moulds after four days and the sides are rubbed down to encourage the formation of a brown mould coating. The cheeses are turned every day and after four weeks are repeatedly pierced from side to side to allow air to enter the cheese and activate the formation of its characteristic blue veining. The cheeses are left to mature for a period from 12 to 20 weeks during which time they are turned daily.
Appearance and Flavour
Dorset Blue Cheese PGI is a lightly pressed cheese with a firm texture. The colour is uniform with irregular blue green veins. The rind is rough textured and brown in colour. It has a lightly peppery and spicy, mild to strong flavour.
History
Dorset Blue Cheese PGI results from an ancient tradition of cheese making in this area, dating as far back as 1800 B.C. In the 18th and 19th century this cheese was made with the milk left over after the cream had been skimmed off to be sold or made into butter and it is still made with partially skimmed milk today.
Gastronomy
Dorset Blue Cheese PGI must be kept in a cool place and if it is already cut should be wrapped in foil and kept in the refrigeretor. It is excellent eaten just as it is but also makes an ideal ingredient in starters or main dishes. There are many local recipes using Dorset Blue Cheese PGI, for example it is eaten with mushrooms, asparagus or bacon and is used in the preparation of soups. The strong flavour of a blue veined cheese such as this goes perfectly with a full-bodied red wine or sweet wines for a wellbalanced contrast.
Marketing
This cheese is sold as Dorset Blue Vinny Cheese PGI. It is sold whole or in cuts.
Distinctive Features
The rich pastures that flourish on the clayey soil typical of the production area give the milk and therefore Dorset Blue Cheese PGI its characteristic flavour.
