Swiss-born cheesemaker Maja Binder of Dingle Peninsula Cheeses makes a range of semi-hard and hard cheese.
The jewel in the crown is her Dilliskus flavoured cheese with hand-picked dillisk seaweed and made using morning and evening milk. She matures them in a 200-year old stone building whose natural flora adds to the fermentation process and the final flavour of the cheese.
Her cheese – when available as it is seasonal – sells at Sheridan’s Cheesemongers in Dublin 2 and at Temple Bar Market on Saturday in Dublin.
You can also visit Maja at her store, The Little Cheese Shop in Dingle too.