Dorset Blue Vinny — home framework

Dorset Blue Vinny — home framework adapted to a 10 L batch. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: about 1–2 days
Salt at: before moulding
Affinage: 16–24 weeks; cave conditions assumed

Ingredients

Pasteurised cow’s milkSkim/standardise to approximately 3% fat: 10 L
Mesophilic starterProposed home adaptation: 0.75% v/v active mesophilic bulk culture; alternatively manufacturer DVI dose for 10 L: 75 mL bulk starter
P. roquefortiProposed home starting dose based on the adapted blue recipes; verify product spore concentration and follow manufacturer if different: 0.040 tsp direct
powder
Rennet, 200 IMCU/mLProposed modern adaptation: 45 IMCU/L at 200 IMCU/mL; not an activity-equivalent conversion of the source. Adjust to the source flocculation / set criterion.: 2.25 mL
Cheese saltProposed home adaptation; original framework gives no salt rate: 2% drained curd weight

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	2–5 min	30	≈6.6predicted, milk	Warm milk, add starter and P. roqueforti.	Approximately 30 °C is a source contextual suggestion, not a specified vat temperature.
Ripen	per culture performance	30	≈6.5predicted, milk	Allow culture to activate before renneting.	Source has no ripening duration; 30 min is a modelling assumption.
Rennet	60 min or clean break	30	≈6.3predicted, curd	Dilute rennet just before use; stir up/down 30 s, still milk and cover.	Source set time is absent; 60 min is a model assumption. Dose is a proposed modern starting adaptation; cut at firm set.
Curd
Cut and rest	0 min rest	30	≈6.3predicted, curd	Cut to source size unspecified cubes; allow cut faces to heal without stirring.
Scald	gentle heat, then overnight	30	≈4.6predicted, curd	Cut vertically/horizontally, then heat gently while stirring until curd floats. Hold curds and whey warm overnight.	Source does not specify exact temperature or duration; 30 °C/12 h are historical-method modelling assumptions, not validated holding limits.
Stir				Skip for this cheese
Pitch				Skip for this cheese
Shape
Drain and form	next morning; until ready	24	≈4.6predicted, curd	Drain and compact curd, cut blocks and pile two high. Turn every 20–30 min until acidity and texture are ready.	2 h is an illustrative model duration; no source time or pH gate.
Mill	5 min	22	≈4.6predicted, curd	Break curd gently by hand.
Salt	mix	22	≈4.6predicted, curd	Weigh the drained curd and mix in salt at 2% of curd weight.	2% is a proposed home adaptation; the source framework provides no salt rate.
Press	4 h / closure	22	≈4.6predicted, curd	Fill moulds, press lightly about 4 h, then turn. Leave in moulds 4 days, turning daily; unmould and rub sides to encourage a natural coat.	No load stated; keep an open texture.
Cave
Pierce	about week 4	12	≈4.6make-end baseline; recheck during aging	Pierce repeatedly side-to-side to oxygenate blue mould.
Affinage	further 12–20 weeks after piercing	12	≈4.6make-end baseline; recheck during aging	Complete the described drying or rind-finishing stage, then mature under the stated cave conditions, turning as directed.	Turn daily; source omits exact cave settings. House assumption 12 °C/90% RH; final readiness 16–24 weeks.

Source and cheese-specific notes

British Territorial Blues.txt — Dorset Blue Vinny

Framework is incomplete: source lacks exact starter, rennet and salt amounts, coagulation time and warm overnight conditions. Do not present the missing values as an authenticated PDO make. Warm overnight holding has not been validated here.

Where source rennet potency or quantity is unknown, the make uses an explicitly proposed 45 IMCU/L modern starting dose (2.25 mL at 200 IMCU/mL for 10 L); confirm actual flocculation and adjust future makes.

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.