Dozio's of Mayo, where the South of Switzerland meets the West of Ireland... Over 25 years ago when Danilo Dozio and Helen Grady met little did they know that one day they'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 they missed about Switzerland was the cheese, in particular the delicious regional cheese from Ticino, where Danilo grew up. It became their dream to set up a dairy and make Furmagella and Zincarlin, 2 types of cheese from that area. They were very confident that traditional Swiss recipes and high quality grass based Irish milk would be an excellent combination and would make a unique product. Fortunately, this proved to be true.
After 4 years of research, building, sourcing equipment and funding, doing business, hygiene and cheese courses and experience on Swiss cheese farms, they 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 they began collecting milk, from Derek & Mary Richardson’s dairy farm with a herd of 55 Frisian cows and they made our first batch of ELLA, Irish Furmagella. ELLA is a semi-hard cheese with a mild, buttery taste which leaves you wanting more!
Dozio cheese is now available in shops and restaurants in counties Mayo, Roscommon and Galway.