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Place Category: food & drink
The Dorset Blue Soup Company are producers of the Dorset Blue Vinney cheese with milk straight from their own herd of 200 friesian cows and a range of farmhouse soups.
Dorset Blue Vinny cheese could once be found in nearly every farmhouse in the county. It was an ideal way of using the ‘left-over’ milk after the cream had been skimmed off for butter-making.
How we started making soup…
After a wet October farmers market, Emily returned to Woodbridge Farm, unfortunately with leftover pieces of Dorset Blue Vinny, she decided to make some soup and threw in the leftovers! The Dorset Blue Soup Company was born!
The recipes for our soups are simple, classic and wholesome. We make all our own stocks, so we know there are no nasty additives or preservatives in our soups. We always use locally sourced ingredients wherever possible, as well as our own milk straight from the farm.
We have been fortunate to work closely with River Cottage to create a special range of soups for Hugh Fearnley-Whittingstall, who holds the same values as we do when it comes to fresh, genuinely good food!
How we make our cheese
We use the milk straight from our own herd of 270 friesian cows. Once the milk is pasteurised, it is ready to be used to make the cheese.
Dorset Blue Vinny takes over 24 hours to make. Starter is added in the first instance to our skimmed milk, then the vegetarian rennet and finally a penicillin mould which helps ensure the blueing of the cheese.
Once the milk has coagu