Various sized cut pieces sat on whole Doddington raw cow’s milk cheeses showing the firm, cream-coloured, smooth paste and red rind

Doddington

A cheese with flavours that range from bright and grassy through to savoury, brothy and almost Parmesan-like, depending on the batch. It has a firm and smooth texture, similar to that of Cheddar.

PORTION

Sixteenth

Sold out

Eighth

MINIMUM 1215 g

Quarter

MINIMUM 2430 g

Whole

MINIMUM 9720 g

Regular price £48.15 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Cow

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

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.

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our work with this cheese

We have been selling Doddington for over 20 years. Cheesemaker Maggie 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 ...

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Accompaniments

Biscuit Selection
£7.50

Rosebud Old Yorkshire Chutney
£4.95

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.