Made by Maggie Maxwell at Doddington Dairy, near Alnwick, Northumberland

Hard Cows Milk Cheese

Traditional Animal Rennet

Unpasteurised Cows Milk

Doddington is a firm, close-textured cheese. Its paste is sometimes slightly grainy in the way that a Parmigiano Reggiano’s can be. It has a sweet, nutty flavour with a fruity acidity that can either tantalisingly tingle with your tastebuds or, in an older cheese, can deliver quite a punch.

Not only does it taste lovely, but it looks incredibly striking. The rind is pasted with a breathable coating, of the sort that’s often used on Goudas. This gives the cheese a deep, burgundy-coloured rind, which contrasts beautifully with the rich, golden colour of the paste.