The first Doddington cheeses rolled off the shelves by Christmas 1993 after three years of experimentation and 'tweaking' their recipes to hit on the final product.

The Doddington cheese recipe can be defined as a British territorial style cheese, it lies somewhere between a Cheddar and a Leicester variation; this affords it a uniqueness in texture and flavour development using the unpasteurised milk from our own dairy herd. The milk is collected fresh from the cows every morning at 30 degrees C and is quickly delivered to the cheese vat, where a starter culture, traditional rennet and salt are added throughout its production process. From milking to final cheese procurement takes around 7 hours; this freshness is undoubtedly our unique selling point in flavour terms.

Thank You for visiting our website, please come back and visit us soon.