German-born cheesemaker Maja Beaujouan of Dingle Peninsula Cheese makes a range of semi-hard and hard cheese. The jewel in the crown is her Dilliskus flavoured cheese (pictured above) with hand-picked dillisk seaweed and made using morning 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 and buy her cheese at in Dingle.