Kicummin

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. There is a lovely character to the flavours, due to the numerous brine washings in salted whey much like a mountain style cheese. Because the cheeses are also matured in a 200 year old stone building you get a real sense of mineral and earth in the flavours, & from the wild Dingle Peninsula grazing pastures

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