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Cuddys Cave (St. Cuthberts Cave)
An unpasteurised cows' milk cheese produced by the Maxwells from their herd of Friesians and Normandies, reared in the Glendale Valley, at Doddington Dairy, Wooler, Northumberland.
Cheeses are semi-hard in style, and creamy with a rich mellow flavour tinged with a lactic acid. Cheeses are made in 1.5kg and 4kg sizes then matured for between 3-5 months.
The dairy also make a smoked version. For more information see www.doddingtondairy.co.uk (http://www.doddingtondairy.co.uk/)