Gabriel

Ireland, Co Cork

A Swiss style Sbrinz or Italian Parmesan best describes this hard grainy full fat unpasteurised cow’s milk cheese using traditional rennet made by Bill Hogan, who uses Swiss style copper vats in cheesemaking. A full powerful bite with fruity mellow yet grainy texture, makes this a perfect table cheese as well as a fine ingredient for a full flavoured fondue. Limited availability.

• Weight: Approx 10000g
• Fat: 50.0%
• Colour: Yellow
• Pasteurised