DILLISKuS

CASTLEGREGORY, COUNTY KERRY

UNPASTEURISED

VEGETARIAN

Maja Binder's cheesemaking skills were honed in Switzerland and Germany, which is evident in the use of copper vats for heating the milk. The semi-soft cheese has a natural rind which receives a salted whey brine wash over its maturation period in a 200 year old stone building. This gives the cheese character and style, especially with the addition of Dulse seaweed; flecked throughout the pate, it imparts a subtle briny appeal.