Dorset Blue Vinny is a British cheese made near Sturminster Newton in the heart of Dorset, using the pasteurised cow milk. The farmer's wife once made this cheese in almost every farmhouse throughout Dorset. Following the Second World War, the production of Dorset Blue Vinny had stopped entirely. In the early 1980s, Michael Davies resurrected a 300-year-old recipe for Dorset Blue Vinny and started making the cheese again. Today, Dorset Blue Vinny is produced on the same farm where Michael started making it, using the same recipe with only one or two modern twists.

Hand-skimmed milk and the starter culture, rennet and penicillin are used to make this cheese. The ageing process takes from 15 to 18 weeks. This crumbly textured cheese having a strong flavour, has 30% of fat content. It is best paired with red wine or port wine.