Reference: DODDY

Doddington 5kg

The Doddington Cheese recipe can be defined as a British territorial style cheese, lying comfortably between traditional Cheddar and Leicester. This affords it a uniqueness in texture and flavour development gained from using unpasteurised milk from our own dairy herd. The milk is collected fresh from the cows every morning at 30 Degrees C and is quickly delivered to the cheese vat, where a starter culture, traditional rennet and salt, are added throughout its production process. From milking to final cheese procurement takes around 7 hours; this freshness is undoubtedly our unique selling point in terms of flavour.
Final maturation of Doddington Cheese takes place on pine shelves in our cool Northumbrian air for 10 - 15 months, where it is waxed, sealed, and turned over regularly. As it ages the cheese develops a millstone appearance due to the natural surface moulds at play in our cold stores. By sale point the Cheese has developed a complex aroma and a distinctively deep flavour.