Name: Doddington
Brand: Neal's Yard Dairy
SKU: 736-3759
Price: 34.2 GBP
Availability: OutOfStock

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 texture, similar to that of Cheddar.

Portion — Sixteenth

Sixteenth Minimum 675 g

Eighth Minimum 1350 g

Quarter Minimum 2705 g

Whole Minimum 10835 g

Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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.

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Quantity

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

milk type
Cow

ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures

coagulant
Animal Rennet

milk treatment
Raw

location
Wooler, Northumberland

milk source
Own herd

milk type
Cow

ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures

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
The Maxwell Family

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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

Set amongst Northumberland's picturesque Cheviot Hills, North Doddington Farm has been farmed by the Maxwell Family since 1950, when they arrived from the west of Scotland. An entire generation is currently involved in getting the maximum value from their herd's excellent milk: some is used to make ice cream and yoghurt, while much of the rest is turned into cheese by James Maxwell, who recently learned to make cheese from his aunt Maggie, the cheesemaker since the family started making cheese in 1992.

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Our Work

We have been selling Doddington for over 20 years. They regularly send us samples from batches of cheese that they'd like us to taste, and we then select from these. The cheeses we choose are deliv...

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Accompaniments

Biscuit Selection
£10.75

Rosebud Old Yorkshire Chutney
£6.10

FAQs

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.

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.