Carrigaline Dillisk Seaweed cheese with packaging on a wooden surface against a white brick wall.

Carrigaline Dillisk Seaweed Wedge

150g
€5,00
Sale price  €5,00 Regular price 
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Carrigaline Dillisk Seaweed cheese with packaging on a wooden surface against a white brick wall.

Ireland · Carrigaline, Co. Cork

Carrigaline Dillisk Seaweed Wedge

€5,00
Sale price  €5,00 Regular price 

Subtle buttery flavours and texture combined with a great oceanic umami notes from the dillisk seaweed. 
 
 
 

ProducerCarrigaline Farmhouse Cheese TypeSemi-firm RennetVegetarian RegionCarrigaline, Co. Cork MilkCow
Weight

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

Carrigaline Dillisk Seaweed Wedge

Carrigaline Dillisk Seaweed Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. Finely chopped dillisk seaweed is then folded through the curd before shaping and light maturation, giving a creamy cheese with a gentle coastal, savoury character.

Nutritional Information
Nutrient Per 100g
Energy 1441kJ/348kcal
Fat 8.7g
-of which Saturates 18.1g
Carbohydrate 1.4g
-of which Sugars 0.1g
Fibre 0g
Protein 20.9g
Salt 1.3
Serving & Storage
Ingredients & Allergens

Pasteurised Cows Milk, Dillisk Seaweed(1.5%), Salt, Chymosin, Starter CulturesSeaweed is an ingredient so the presence of Fish, Molluscs or Crustaceans could be possible

For allergens, see ingredients in bold.

Recipes

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Carrigaline Farmhouse cheese

Meet Our Producers

Carrigaline Farmhouse cheese

Carrigaline, Co. Cork

Carrigaline cheeses are all made by hand on the O’Farrell family dairy in south east Cork. Fresh milk from Friesian cows is delivered daily from a neighbour’s farm to make the full range of Carrigaline cheeses. Pat developed his cheese recipes while studying cheesemaking at UCC. After careful recipe refinement and offering loads of tastings to locals, he developed his recipes to the cheeses we carry

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