Dorset Blue Vinney (Dorset Blue Vinny) is a British cheese made near Sturminster Newton in the heart of Dorset, using cow milk. Earlier it was made using skimmed milk and was a common farmhouse cheese in Dorset. Following the Second World War, the production of Dorset Blue Vinny 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 one or two modern twists.
It is often made using unpasteurised milk, and the ageing process takes from 15 to 18 weeks. This crumbly textured cheese has a strong flavour and has 30% of fat content. It is best paired with red wine or port wine.