Dinner at my godfather's last night - and a new cheese eating experience - Doddington cheese, made by Doddington Dairy in Northumberland. It looks like a standard mature cheddar, but has a far more complex taste, probably due to the fact that it's aged on pine shelves for 10-15 months. The guys at the dairy make two others - Cuddy's Cave (more buttery), and Berwick Edge (more like a Gouda). I've now tried all three, but I think I like the Doddington one best (I am a sucker for really strong farmhouse cheddar, after all). It's just great to see that the local produce is doing so well...


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