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An award-winning cows' milk cheese made by the Doddington Dairy at Wooler in Northumberland, at the foot of the Cheviot Hills using unpasteuried milk and traditional rennet.
It's a semi soft cheese, rind-washed in Newcastle Brown Ale. Once ripened it's smooth and succulent , with a tangy after-taste from the ale. For more information see www.doddingtondairy.co.uk (http://www.doddingtondairy.co.uk/)
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.