Product Details

The first flavour you notice when biting into a piece of Doddington is smooth and slightly sweet, almost hinting at vanilla and this builds and expands to milky-sweet caramel, toasty nuttiness as a sweet peach-like fruity acidity starts to develop.  Texturally it is dense and firm, crumbling into shards between your teeth and with age, develops some crunchy crystals similar to those found in Parmesan.

Made by Maggie Maxwell at Doddington Dairy on her family's farm, near Wooler, Northumberland. Our cheeses are aged to 18 months old.

Additional information

• Region: Northumberland
• Milk: Raw Cows
• Rennet: Traditional Animal

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