Doddington

About the Cheese

Doddington is an intriguing blend of cheddar and gouda styles, offering a truly memorable and complex flavour profile.

Crafted from raw cow’s milk and traditional rennet, this cheese is aged for over four months, often even longer, to develop its unique character.

Doddington has a compact, crumbly texture with rich, nutty, and buttery notes. Its cheddar-like firmness and sharpness make it perfect for cheeseboards but can also be used in coooking. 

Enjoy Doddington with robust ales and full-bodied red wines for a delightful pairing experience.

Cheesemaker: Doddington Dairy

Doddington Dairy, situated at the base of the Cheviot Hills in Northumberland’s Glendale Valley, has been a family-operated dairy for over 50 years.

The Maxwell family, originally from the west of Scotland, began making cheese in the early 1990s, using the rich, raw milk from their herd. Today, James Maxwell continues this tradition, producing Doddington cheese with the same dedication and expertise.

The unique flavours of Doddington cheese are attributed to the complex microflora in the raw milk, which is unique to their farm. Just like a highland distillery or a Burgundy vineyard, Doddington’s cheeses are truly of their environment, reflecting the unspoiled and timeless landscape of Northumbria. These handcrafted cheeses capture the essence of their place of origin, offering seasonal nuances and a deep, distinct sense of place.