This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is located and where the cheese is crafted using milk from their cows. This British territorial cheese falls between a Leicester and a Cheddar, offering exceptional flavours like sweet caramel and nutty notes, making it a must-try for food enthusiasts and cheese connoisseurs. The cheese is unpasteurized and made using traditional rennet.
The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
Aged for a minimum of 21 days, Munster Ermitage develops a smooth, supple interior beneath its orange-hued, sticky rind, which is washed regularly with brine to encourage the growth of...
When young, this cheese has a soft and creamy texture, and a delicate flavour reminiscent of flowers, hazelnuts, and fresh milk. As it matures, it develops more complex aromas of grilled fruit and...
