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Cuddys Cave (St. Cuthberts Cave)

An unpasteurised cows' milk cheese produced by the MaxwellÂ’s 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 (

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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