From the Cheese Portraits series.

Doddington Cheese is classed as a British territorial cheese made by Maggie Maxwell at Doddington Dairy in the namesake village in Northumberland.  It is made from the dairy's own cows with unpasteurised milk and traditional rennet.  Wheels are covered with a deep reddish-brown wax and matured for 12-14 months creating rich gouda like paste with flavors that have caramel and nutty brothy, parmesan characteristics.

I only just discovered this cheese on a recent visit to London and Neal's Yard Dairy shop when on a cheese journey tour.  I was drawn by this unfamiliar, yet striking deep red rind and then the flavor which blew me away.  

Origin: UK, England

Price: $600