Northumberland Cheese Booklet

Northumberland Cheese Company was founded by
Marc Robertson and he began cheese making in 1984,
under the brand name the ‘Redesdale Sheep’s Dairy’.
Today, Northumberland Cheese Company has a
portfolio of 16 cheeses and is based on the Blagdon
Estate a converted granary building in the heart of
Northumberland.
All cheeses are handmade in open vats using cow’s
milk from the Estate. Cheese is hand cut on site by a
dedicated team of specialists. Northumberland also
make a range of Goats, Ewe’s and Jersey milk cheeses
all sourced using British milk.
Northumberland cheeses are all vegetarian,
pasteurised and the site has SALSA accreditation.

Northumberland Cheeses’ recipes were carefully created by Northumberland
Cheese Company. Below is a selection of our key lines available.

Cheviot : Kielder:

A delicate mustiness on the The high-fat content of the
nose leads to a rich buttery milk means that the cheese
cheese with a refreshingly is not pressed; the weight
assertive flavour and a of the curds presses out
tongue-tingling saltiness the whey naturally, and the
on the palate. result is an open-textured,
deliciously creamy cheese.

Northumberland Smoked: Elsdon:

A delicious Original recipe Elsdon is a hard-pressed,
cheese, which is then goats milk cheese It is a
cold-smoked over wood beautiful pure white colour,
chippings for 24 hours, to and it has a delicate flavour,
develop a deep russet outer and a refreshing tang as the
core and a beautifully smoky end note.
taste.
Brinkburn:

Brinkburn is a pasteurised
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cheeses are pasteurised, and vegerteafrreisahnin. g tang.





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