Dorset Blue Vinny (Dorset Blue Vinney) is a British cheese made by Woodbridge Farm, near Sturminster Newton in the heart of Dorset, using pasteurised cow's milk. The pasteurised milk is hand-skimmed, and then rennet and penicillin mould are added to it. After the coagulation, the curd is cut into pieces and left overnight. Then, the whey is drained from the curds, and after adding some salt, the mixture is moved to a maturing room. There, the cheese is turned by hand every day for a few weeks and then once a week. The cheese takes up to 20 weeks to completely mature. Dorset Blue Cheese has been awarded Protected Geographical Status in 1998.