Ella

Made with: Pasteurised Cows Milk

Rennet: Traditional 

Made by Helen and Danilo of Dozio Cheese in Co. Mayo. Helen grew up where the dairy is now based and Danilo in the south of Switzerland. The styles of cheese they make are influenced by that region, and this is their Irish version of a Formagella, an Italian-Swiss, semi-hard cows cheese like a Tomme style.

It is square in shape and has a smooth, buttery taste. Matured in their cellars for up to one month.

Full Square: 1.6kg

Allergen: Egg white Lysozyme