Appenzeller, Bndner Bergkse. Casalina, Crava, Dorset Blue Vinney, Giglio Sardo, Labneh. Piave, Sage Derby and Strica are all types of what?
Dorset Blue Vinney left on the doorstep of those who ordered it on the black market. The fungus used for blue cheeses, "Penicillium roqueforti", also produces the mycotoxin aristolochene, as well as the neurotoxic Roquefortine C. Dorset Blue Vinney Dorset Blue Vinney (frequently spelled "vinny") is a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed cows' milk. It is a hard, crumbly cheese. "Vinney" is a local Dorset term related to the obsolete word "vinew", which means to become mouldy. Another explanation has it that "vinny" is a corruption of "veiny", referring to the blue veins running throughout the
Dorset knob Blue Vinney). Dorset knobs were said by his parlour maid to have been a favourite food of local author Thomas Hardy. As they are so hard, they are also eaten by first soaking them in sweet tea. In the past there were a number of producers of Dorset knobs. Today the only firm to produce them commercially is Moores Biscuits of Morcombelake four miles west of Bridport in the west of the county of Dorset in England. The Moore family have baked biscuits in Dorset since before 1860. The bakery was established in 1880 by Samuel Moore and manufactures a