Northumberland is also an eponymous
cheese of the county, first produced by Mark Robertson
. It is based on the European washed curd
technique, and is a hard cheese derived of cow's milk.
The cheese is moist and firm, with a fruity flavour, and features a thin natural dusty grey rind. It is aged in stone cellars for ten weeks, and has a high fat content of 55%
research source: cheese.com