Chevington is a semi soft mould ripened cheese made with rich Jersey cows milk which has been revived, as near as possible to the original recipe, by artisan cheesemaker Mark Robertson of Northumberland Cheese Farm, Blagdon.

A cheese that delighted North East palates well over a century ago and then disappeared into obscurity has been revived by one of the region's leading cheesemakers.

Pasteurised and vegetarian.