Washed Rind Cheese

These cheeses range from semi hard to soft in texture and can generally be counted on to have strong aromas. Whilst maturing, they are washed or rubbed regularly in solutions such as brine which encourage a different mould to form on the rind, called B-Linens. This mould is characterised by its pink / orange colour and breaks down the cheese to be spongy in texture, making them ideal for melting.
103 - Baltic


A mature cheese from Northumberland, rind washed in Liverpool’s Baltic summer ale.

The Doddington Dairy is situated on a family farm, nestled at the bottom of the Cheviot Hills in the Glendale Valley of Northumberland. Family members are involved in the cheese making processes; from feeding and milking the cows to choosing and mixing the ingredients and packing and delivering the final quality products. Owners Neill and Jackie Maxwell believe that this personal commitment gives you the finest quality product.
The Doddington herd is made up of Fresian and Ayrshire crosses.The milk is very suitable for cheese making and the cross breeding of our cows makes for much healthier stock with hybrid vigour. The 300 strong herd is one of only about 20 herds left in the whole of Northumberland.

Whilst Doddington Dairy now make icecream as well as cheese, their business started with cheese making. In 1990, the Maxwells spent time learning their craft from cheesemakers in the Netherlands, France and on various courses in the UK. The first Doddington cheeses were sold in 1993 after 3 years of experimentation and recipe tweaking.
The Doddington cheesemakers have developed Baltic using a continental technique whereby the rind is washed regularly in 1kg – 2kg rectangular moulds. European cheese makers have a long history of washing cheese in solutions from marc, perry and whiskey to gin, beer and salted water. This whole process encourages a secondary ripening which results in a pinking up of the rind and a softening of the curd. This cheese uses these techniques but is washed in Baltic Summer Ale from Liverpool.

Once ripened, the cheese is smooth and succulent, melting on the tongue with a tangy aftertaste from the ale.

Unpasteurised PLU: 103

Out of stock

per 250g

Key Facts

  • Country Made In England
  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Northumberland
  • Organic No
  • Flavour Distinct and tangy
  • Accreditation None
  • Weight 250g

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkTraditional Uk Beer


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures, (Milk),Barley(Gluten)
  • AllergensMilk, Gluten
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1683 kJ
  • Energy kcal406 kcal
  • Fat33.8 g
  •      of which saturates 22.3 g
  • Carbohydrates2.0 g
  •      of which sugars <0.1 g
  • Protein22.8 g
  • Salt2.0 g

  • Name & address of food supplierPaxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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