Frank and Gudrun Shinnick’s cheesemaking prowess is rooted in Switzerland. Named after the monastery St Gallen near Appenzell, this brine-washed cheese has all the characteristics of a fine Swiss cheese with the rich, earthy creaminess from the Irish countryside. The recipe uses skimmed milk to enable the texture to age longer and become firmer. The flavours are sweet and subtly sour and nutty, with a distinctive palate-tingling finish one might find in an Abondance.
We do not currently have this cheese in stock in our Cheese Room.