Doddington
Hard from Northumberland, England
Made by the Maxwell family near Wooler in Northumberland, from the raw milk of their own herd. Doddington sits somewhere between Cheddar and Leicester: firm, dense and slightly flaky, with a sweet, fruity, nutty flavour and a long savoury finish. It is one of the finest cheeses in the north of England and deserves to be far better known.
Tasting notes by Morgan McGlynn Carr