Dorset Blue Vinny cheese enjoys Protected Geographical Indication (PGI), status so it is not any old cheese. This means this cheese can only be made at Woodbridge Farm, Sturminster Newton. It was the first food in this country to be awarded PGI status in 1998. Vinny comes from the Old English meaning to become mouldy. For several centuries, Dorset Blue Vinny was made by farmers’ wives using left over skimmed milk after cream was taken away to make butter. This resulted in a dry, crumbly, low-fat blue cheese. Reputedly Blue Vinny was Dorset author Thomas Hardy’s favourite cheese. Unconventional methods were used to blue the cheese. These included placing dirty farmers’ boots nearby, dragging mouldy horse harnesses through the milk and even incredibly using slug slime. By the 1930s, factory cheese-making had increased dramatically replacing much of the farmhouse production. With milk rationing during and after World War II, production of Dorset Blue Vinny almost completely ceased. ...
Gathering of moss in Dorset on a commercial basis is now a lost trade. This used to take place on Okeford and Belchalwell Hills in North Dorset. Some mossers would use rakes while others would gather the moss using their bare hands. Orders would arrive from Covent Garden merchants in London . Bags of moss were labelled and despatched from Shillingstone by train to London - Waterloo via the junction at Templecombe. Bad weather did not deter the gatherers and snow was removed to access the moss. Shillingstone moss was valued by Covent Garden traders for its ability to hold moisture around plants. It was used for packing and decoration purposes. In June 1906, three men and two women from Woodcutts, Salisbury were apprehended by police constable Bleathman for gathering ‘two or three bags’ of moss, valued at five shillings (25p). This was taken from land at Melbury Abbas belonging to Sir Richard Glyn. Each was fined five shillings with costs of thirteen shillings and four pence (circa ...