KILCUMMIN

CASTLEGREGORY, COUNTY KERRY

UNPASTEURISED

VEGETARIAN

Maja Binder's cheesemaking skills were honed in Switzerland and Germany, which 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, and from the wild Dingle Peninsula grazing pastures.