Unpasteurised | Cow’s Milk

Crystalline and powerful, this 2 year old Doddington is made using a hybrid of cheese-making techniques – it has echoes of Parmesan, Cheddar and aged Gouda – yet cheese-maker Maggie’s original main influence was Red Leicester!

Using fresh milk straight from the family’s cows, the cheese is handmade everyday on their farm. It is then aged for over a year to allow the strength and crystalline nature to develop, akin to good aged Gouda. When matured it develops a sweetness with a sharp savoury finish.

Made by Maggie Maxwell in Wooler, Northumberland, England.

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Ingredients (Allergens in bold): Milk, salt, cheese cultures and rennet.