milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Wooler, Northumberland
milk source
Own herd
breed
Friesian-Ayrshire
season
All year
average age
12-18 Months
cheesemakers
Maggie Maxwell
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When the Maxwell family relocated from Scotland to Northumberland in the 1950s, they moved their whole farm, including the cows, by train.
background
our work with this cheese
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Doddington
A cheese with flavours that range from bright and grassy through to savoury, brothy and almost Parmesan-like, depending on the batch


When the Maxwell family relocated from Scotland to Northumberland in the 1950s, they moved their whole farm, including the cows, by train.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Raw
location
Wooler, Northumberland
milk source
Own herd
breed
Friesian-Ayrshire
season
All year
average age
12-18 Months
cheesemakers
Maggie Maxwell
background
Overlooked by Northumberland's picturesque Cheviot Hills, North Doddington Farm is home to a herd of Friesian-Ayrshire cows that for most of the year are able to graze on lush, clover-rich pastures. The Maxwell family has been running the farm since 1950, after moving there from the west of Scotland, and an entire generation is currently involved in getting the maximum value from their herd's highly flavoursome milk: Neill Maxwell and James Kelly look after the cows, milking them every morning. Some of that fresh, still-warm milk is used to make ice cream. Much of the rest is turned into cheese by Neill's sister Maggie, who took to her craft in the early 1990s after a thorough schooling in British cheesemaking and trips to France and the Netherlands.
our work with this cheese
We have been selling Doddington for over 20 years. Cheesemaker Maggie regularly sends us samples from batches of cheese that she'd like us to taste, and we then select from these. The cheeses we choose are delivered to us monthly.