Danilo & Helen Dozio began making Swiss style cows' milk cheeses in 2016. The milk comes from Richardson's farm, just minutes away from the dairy. All cheeses are based on traditional recipes from the south of Switzerland, where Danilo grew up and the range made is similar to that produced in a southern Swiss dairy.
Barr Rua, an Alpine style hard cheese matured for a minimum of 3 months won Best New Cheese & Gold at the Irish Cheese Awards 2019 and Apricot & Almond Zing won 1st & Gold in the category “Soft Cheese Flavour Added”.
Milk type: Cow
Style: Hard cheese
Flavour: Young cheese is floral and herby while more mature cheese is nuttier, earthy notes
Paste: Semi-hard (harder with age), smooth paste, pale yellow in colour with occasional small eyes, crystallisation in more mature cheese
Rind: Natural rind, brown/orange to beige in colour with earthy aroma, hand rubbed
Age: 3 - 15 months
Format: 5kg wheels
Rennet: Traditional
Pairings: Serve young cheese with Buillin Blasta Red Onion & Tomato Relish or as a raclette with steamed potatoes, celeriac remoulade and Connemara air dried ham. Pair with Mescan Saison. Serve mature cheese with caramelised onion jam. Prepare as a welsh rarebit with The lodge Barna Horseradish mustard on Cornrue bakery sourdough Pair with Mescan Extra craft beer or Roisin Curley (Ballyhaunis native) St Romain (white burgundy)
Season available: Available all year
Made with raw milk: No
Milk type: Cow
Style: Semi-soft washed rind
Flavour: Creamy and buttery with notes of mushroom in the rind
Paste: Semi-hard, creamy, buttery paste, with small eyes
Rind: Natural rind, beige in colour with earthy aroma, hand rubbed
Age: 1-2 months
Format: 1.5kg and 400g wheels
Rennet: Traditional
Pairings: Serve with a fruit jelly like Elderflower & Crab Apple or an Apple Chutney. Pair with Apple Port or an aromatic white wine such Alsace, Gewurztraminer or Austrian Gruner Veltliner or a Swiss Petite Arvine. Also nice with heather honey.
Season available: Available all year
Made with raw milk: No
Milk type: Cow
Style: Fresh cheese and soft cheese
Flavour: Available in 3 flavours; Natural, Black Pepper & Garlic and Apricot & Almond
Paste: Fresh, white to pale yellow, smooth and creamy paste
Rind: No rind
Age: 3 days
Format: 1kg and 125g tubs
Rennet: Traditional
Pairings: Serve Natural Zing on soda bread with smoked salmon. Pair with a Mescan blonde or a good milk Kefir. Black pepper & garlic, pair with a nice chilled red like a Beaujolais or a young vine Tempranillo Apricot & Almond, use for cheese cake or mousse, with Amaretto over ice. Pair with a Fino or Manzanilla Sherry
Season available: Available all year
Made with raw milk: No
Milk type: Cow
Style: Fresh cheese and soft cheese
Flavour: Mild milky taste, light and refreshing in summer salads Melts well in hot dishes
Paste: Fresh, moist, white, silky. Similar to mozzarella, uncooked
Rind: No rind
Age: Fresh
Format: 220g unit
Rennet: Traditional
Pairings: Serve drizzled with local honey. Prepare coated in Herb and garlic crumb, fried and served with mixed leaves. Pair with Mescan white beer or a crisp, citrusy white wine such as Sauvignon Blanc or Verdejo
Season available: Available all year
Made with raw milk: No
Milk type: Cow
Style: Semi-soft bloomy rind
Flavour: Intense, rich, tangy, creamy and almost runny interior with, malted barley overtones and a hint of mushroom on the soft velvety rind
Paste: Velvety exterior with white to pale yellow soft, oozing interior
Rind: Natural, soft, white bloomy rind
Age: 5 - 7 days
Format: 110g or 20g mini kegs x 4
Rennet: Traditional
Pairings: Serve with a fruity or floral preserve. Prepare halved, grilled on sourdough. Pair well with ale.
Season available: Available all year
Made with raw milk: No