Dozio's of Mayo, where the South of Switzerland meets the West of Ireland... Over 25 years ago when we, Danilo Dozio and Helen Grady met little did we know that one day we'd be married with a family, making cheese using ancient recipes from Canton Ticino in the South of Switzerland, with beautiful, creamy Irish milk in County Mayo in the West of Ireland! Living in Ireland, one of the things we mis
sed about Switzerland was the cheese, in particular the delicious regional cheese from Ticino, where Danilo grew up. It became our dream to set up a dairy and make Furmagella and Zincarlin, 2 types of cheese from that area. We were confident that traditional Swiss recipes and high quality grass based Irish
milk would be an excellent combination and would make a unique product. After 4 years of research, building, sourcing equipment and funding, doing business, hygiene and cheese courses and experience on Swiss cheese farms, we finally set up our dairy in Helen's home village of Carracastle, 5 km from Charlestown, in East Mayo. On a frosty morning at the end of November 2016 we began collecting milk from a neighbouring dairy farm with a herd of 55 Frisian cows and we made our first batch of ELLA, Irish Furmagella. ELLA is a semi-hard cheese with a mild, buttery taste which leaves you wanting more! Not long after we began making ZING, Irish Zincarlin. ZING is a soft cheese, available in tubs in Natural and Black Pepper & Garlic flavours. We are fully approved by the Department of Agriculture, Food and the Marine (approval no. 2113), are HACCP compliant and pasteurise each batch of milk in our dairy. Check our website https://doziocheese.ie/stores to see where you can buy our cheese and watch out for it on restaurant menus in the west of Ireland and beyond
(this guide to the pronouncing our name might come in handy - dots - e - o = Dozio)!
