Doddington dairy in Northumberland in England has created the recipe of making this cheese in 1993. The milk is being collected every morning in between 30-31 degree C and is being processed to cheese production vat. The aging process of this cheese goes up to fifteen months, in the cool cellars on the pine boards of the farm. Some starter culture and salt are added to cheese vat, through out its production process. It is both nutty and sweet in taste that’s why it is being quite friendly with the kids too. It is being paired fine with Merlot or English Pale Ale.