Toons Bridge Dairy work with raw cow and sheep milk to make over 12 varieties of cheese. They specialise in Southern Mediterranean cheese styles, particularly pasta filata or stretched curd cheeses. We made Mozzarella, Ricotta, Burrata, Cacio Cavallo, Halloumi, Smoked Scamorza and Cultured Butter.
Head cheese maker, Franco Picciuolo, hails from the heartland of mozzarella production, and has been making pasta filata cheese since he was eleven. His innovation and experimentation are key to the range of cheeses made by Toons Bridge Dairy.
They set up Toons Bridge Dairy in 2009 when they asked their neighbour to import a herd of Buffalo from Italy to milk on his farm. They have since diversified into working solely with local raw cow and sheep milk.
We use his Halloumi cheese, which we bread crumb and fry, and serve with a morrocan style chickpea curry, along with yoghurt from killowen farm, an ethnic dish with an irish core