Dorset Blue Soup Co.

The aim of The Dorset Blue Soup Company is to offer you a fresh soup that is packed full of the flavour and feel of the countryside. Most of our soups are thick and wholesome which you can readily milk down or add vegetable stock to if you prefer.

We officially launched in November 2002, almost 2 years to the day that the idea first dawned.

Before converting my brothers workshop into fully-equipped kitchen we spent months writing a business plan defra to apply for grant funding under the rural enterprise scheme

We were successful with 30% grant (as applied for) and work began on 1st May 2002 to convert the building. The work was finished at the end of August and in November we made our first commercial batch of soup. Quite a day!

In 1984, my father resurrected Dorset Blue Vinny Cheese, which had disappeared for nearly half a century. It was once produced in nearly every farmhouse in Dorset. The cream would be removed from the mornings milk to make butter with and the remaining milk would be turned into cheese.

We use the milk from our own herd of friesian dairy cows, who graze the lush pastures in the heart of the Blackmore Vale. It is a hand-skimmed, unpasteurised, vegetarian blue cheese that can be affected by the weather, the cow's diet and what colour socks my father wears when he is milking the cows! It is lower in fat which people are often surprised about because at certain times of the year it maintains a really creamy texture.

By using our own milk and locally produced ingredients wherever possible we are able to offer full traceability and a guarantee of quality and freshness.

The recipes are simple and classic, providing either a wholesome meal in itself, as a starter to a dinner party or as we often do, as a sauce to pour over pasta, jacket potatoes or meat. There are no additives or preservatives just ingredients that you can find in your own kitchen.