ARCHIVE: EU Protected Food Names Scheme: Dorset blue cheese
Regulation (EEC) No 2081/92 - Application for Registration Article 17
Protected Geographical Indication
National application No: 02913- Dorset blue cheese
1. Competent service of the Member State:
Name: United Kingdom - Department for Environment, Food and Rural Affairs
Tel: 020 7238 6687
Fax: 020 7328 5728
2. Applicant group:
a) Name: Dorset Blue Cheese Co.
b) Address: Woodbridge Farm Stock Gaylard Sturminster Newton Dorset DT10 2BD
c) Composition: Producer/Processor (x)
3. Name of product:
Dorset blue cheese
4. Type of product (see list in Annex VI):
Cheese: Class 1.3
5. Specification - Summary of requirement under Article 4(2)):
Dorset blue cheese
b) Description of Product:
Lightly pressed cheese with a firm texture. Uniform colour with irregular blue/green veining and rough dry brown mould coating. Piquant, peppery, mild to strong flavour.
c) Geographical area:
The county of Dorset
d) Evidence of origin:
There is evidence that cheesemaking took place in the area now known as Dorset in 1800 BC. In the 18th and 19th centuries the cheese was made from residual milk left after cream had been skimmed off for sale or for butter making. The tradition of using less than full fat milk has continued.
e) Method of production:
Milk is left to stand for 2 hours and skimmed to reduce the fat content to approximately 3%. At certain times of the year it is necessary to add skimmed milk power to reach the required fat level. Starter culture and rennet are added. The resulting junket is cut and then stirred while heating to produce curds and whey which are kept constantly warm overnight. The following day, the whey is drained and the curds are cut into blocks, stacked in two's, one on top of the other and turned every 20-30 minutes until the correct acidity is reached. The curd is broken by hand, salted, filled into moulds and lightly pressed for four hours, then turned. After four days the cheese is taken out of the moulds and the sides are rubbed down to allow brown mould coating to develop. The cheese is turned daily. After four weeks the cheeses are pierced repeatedly from side to side allowing air to enter which activates the mould causing the blue veining. The cheese is turned daily and left to mature for 12 to 20 weeks.
The county of Dorset, where the cows graze, is renowned for its dairying. Low lying permanent pasture on top of Oxford clay produces lush sward which contributes to the flavour of the milk.
g) Inspection bodies:
Dorset County Council Trading Standard Services
Address: Colliton Annexe, County Hall, Colliton Park, Dorchester DT1 1XJ
Tel: 01305 251000
Fax: 01305 224297
i) National requirements (if any):
EC No: G/GB/00002/95.04.18
Page last modified: 7 August 2007
Page published: 21 July 2003