Top 3 Northeastern English Cheeses

Doddington Dairy Cheese is a family-owned business located in Northumberland, England. They produce a variety of cheeses using milk from their own herd of cows.

The dairy is known for making cheeses through traditional methods, and one of their notable products is the Doddington cheese, a hard cheese celebrated for its rich flavor and crumbly texture. They also produce other dairy products such as ice cream.Expand

Northumberland Cheese Company, based in Newcastle upon Tyne, was founded in 1984. They produce a variety of handcrafted cheeses using milk from local farms.

Their range includes cow's, goat's, and sheep's milk cheeses. The company is also involved in cheese-making workshops and tours at their dairy.Expand

Cotherstone is a traditional cheese produced in Cotherstone. It was invented by Joan and Alwin Cross. The cheese is made from Jersey cow's raw milk. The rind is waxed, and underneath it, the texture is open and crumbly. The aromas are fresh, while the flavors are citrusy, tangy, lemony, and acidic. Directly under the rind, the flavors are earthy and mushroomy, and the cheese is much richer and softer. It's recommended to use Cotherstone as a base for pastries and tarts, but it's also often used as a part of a ploughman's lunch, accompanied by green tomato chutney.Expand

Coquetdale is an English cheese made from cow's milk. The recipe was developed by Mark Robinson, who made a trip to France in the 1990s and spent a few weeks making Saint-Nectaire cheese with local farmers. After he had returned to Northumberland, he adapted the recipe, and Coquetdale was created. The cheese is semi-hard and has a natural rind. Underneath it, there is a creamy, almost melting texture and a rich aroma. The flavors are rich with a long, fruity finish. The cheese is mold-ripened for 10 weeks, and then it can be consumed or sold.Expand

Chevington is a traditional cheese produced in Northumberland by the Northumberland Cheese Company. The cheese is made from cow's milk, and it was originally produced in 1895 by John W. Annett, but he died not long after, in 1903, consequently stopping the production of the cheese. It was revived in 2001 by Marc Robertson of the aforementioned Northumberland Cheese Company. The cheese is mold-ripened, and its texture is smooth, open, and creamy. The flavors are sharp, clean, and rich. It has been compared to an English brie, just harder in texture. The milk for the production of Chevington comes from Jersey cows from local herds. It's recommended to serve this delicious cheese with biscuits.Expand