This gorgeous little cheese and speciality food shop was originally opened by Maja Binder, the renowned Swiss-trained producer of the Dingle Peninsula Cheese range, opened in 2011 - and, seven years later, this ‘must-visit’ destination for foodies was taken over by Mark Murphy, owner of another must-visit destination, Dingle Cookery School (see entry).
As always the heady aroma of many wonderful cheeses works its magic the minute you put your head around the door, and any cheese lover who enters is sure to be lost to the world for quite some time...
Maja’s Dingle Pensinsula cheeses still form the foundation of the range stocked – her own favourite, and the one that has brought her the most of many awards, is Dilliskus Cheese, made with seaweed collected by her partner, Olivier ‘On the Wild Side’ Beaujouan – but Maja was also known for stocking a wide range of other carefully selected Irish and continental cheeses.
Interestingly, since Mark took over the shop, the growing tendency for visitors to focus on foods of the locality has led to him to take a 'less is more' approach and restrict the cheeses stocked to those with local relevance - so the range will now be smaller, but more meaningful.
Truly a must-visit shop when visiting Dingle – don’t miss it!
