One of the really special things about Doddington is that producer Maggie Maxwell uses still-warm milk from a single milking of her brother’s cows to make each batch. She believes that this freshness of raw milk is key to the quality of her cheese.
Location
Wooler, Northumberland
Our work with this cheese
We have been selling Doddington for over 15 years. Cheesemaker Maggie Maxwell sends us samples from batches of cheese that she'd like us to taste, and we then select from these. The cheese is delivered to us monthly.