This Swiss / Comte style cheese is made from raw milk and is matured for at least 9 months. It is made in 40 kg wheels and has to be brushed 3 times a week (lots of for a special cheese)! The name of this cheese comes from the local village Whitechurch which is “An Teampall Geal” in Gaelic.
It is sweet, delicate, and nutty with a very smooth texture.
- dan and john hegarty
Ingredients: Raw Milk, Salt, Vegetarian Rennet,
Egg White Extract & Cultures
For allergens see ingredients in bold
Nutritional values per 100g
of which saturates: 21.0g
of which sugars: <0.1g