Dilliskus

Ireland, Co. Kerry

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 crust which receives a salted whey brine wash over a period of time and then maturing in a 200yr old stone building. This gives the cheese character and style, but also the addition of Dulse seaweed flecked through the cheese imparts a subtle briny appeal

• Weight: Approx 1000g
• Fat: 45.0%
• Colour: Dark Ivory
• Rind: Natural