Producer: Doddington Dairy Cheese
What’s your story? “I love all wash rind cheese, particularly Barry Graham’s Criffel, and wanted to create my very own,” says cheesemaker Maggie Maxwell. “We’ve been making cheese for over 20 years, and this cheese is made using the fresh, unpasteurised milk of our own cows and then washed in Newcastle Brown Ale to create a tongue-tingling sensation and a rind full of yeasty and fruity flavours.”
Why is your cheese a regional gem? “The cheese is named after our local naval hero, Admiral Collingwood, who stood proud at the battle of Trafalgar. There isn’t really a history of this kind of cheese in the north-east of England, but we’ve put our own local stamp on it by using milk from our own herd and making the cheese on only one farm. Plus, we use Newcastle Brown Ale, which obviously used to be brewed in the North East. It, however, remains a North East icon.”
The Grocer says: Washing cheese in beer is all the rage at the moment, and it’s great to see the trend is being picked up with such a clear, regional slant. Some cheeses washed in alcohol can be rather overwhelming, but we thought Admiral Collingwood was very nicely balanced and had a smooth finish. And although the ale is brewed in Yorkshire now, we’re pleased it remains in its spiritual home in cheese form.