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A cheese produced by the Maxwells from their herd of Normandy and Friesian cows, reared in the Glendale Valley, at Doddington Dairy, Wooler, Northumberland. It is fairly dry and almost crumbly, lying somewhere between Cheddar and Leicester in character. Young cheeses are tangy, when they near 12 months powerful. For more information see www.doddingtondairy.co.uk (http://www.doddingtondairy.co.uk/)
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