Doddington is made using a hybrid of cheese-making techniques – it has echoes of Parmesan and Cheddar – yet cheese-maker Maggie’s original main influence was Red Leicester!

Using fresh milk straight from the family’s cows, the cheese is handmade everyday on their farm.  It is then aged for over a year to allow the strength and crystalline nature to develop, akin to good aged Gouda.  When matured it develops a sweetness with a sharp savoury finish.

Made by Maggie Maxwell in Wooler, Northumberland, England.