‘Unique’ is often misused as a word, but this week you’ll hear about a delicious food product that really is one of a kind.  In the early 1980s, dairy farmer Michael Davies resurrected a 300 year-old recipe for Dorset Blue Vinny – a subtly veined cheese which is much more delicate than Stilton, its nearest relative.   

Nowadays, Michael’s daughter Emily is in charge of production – overseeing the only farm in the world that has the legal right to produce this type of blue cheese. 

Today you’ll hear how the patient Davies family had to put up with blue mould on their cornflakes, in the early days of Michael’s cheese experiments…and why Emily describes beta versions as ‘nuclear’! 

You’ll also discover how a disappointing trip to a farmers’ market led to a whole new branch of the Blue Vinny business…and why wonky cucumbers and misshapen cheese off-cuts have a special place in Emily’s heart… 

Enjoy the conversation…