We are relighting the fire on our pizza oven next Friday the 11th of March. Taylor and the crew will be serving wood fired pizzas, made with our own fior di latte mozzarella as well as delicious cakes and salads.
The shop will also be open, and our hours will be;
Shop 11am to 9pm
Pizza 12.30pm to 9pm
Friday Saturday and Sunday
Our cheese maker Franco is experimenting with different cheeses, and has smoked some of the scamorzas with the Neapolitan method of using straw. This results in a fast cold smoke that has a very distinct flavour if you are used to wood smoke. We will have this for sale on some of our markets this weekend, Limerick, Ennis, Midleton, and the Toonsbridge shop.
We are also smoking some mozzarella and will have this more often on the market stalls. We have also sent a 30kgs of buffalo caciocavallo (which translates as horse cheese down to the The West Cork Smokehouse, who also sells all o f the olives down in West Cork.
Caciocavallo hanging in the dairy. These are long ripening pasta filata cheese.
Blue buffalo cheese (before it has gone blue!).
All we are short is a pizza chef! Our new oven arrived today and looks amazing. We are planning on having pizza days where we will only serve buffalo mozzarella pizzas, along with other great toppings from the Real Olive.
Toonsbridge Dairy has taken gold for its buffalo ricotta cheese in the Bloom all Ireland cheese awards, beating the mozzarella into 2nd place in the fresh cheese section. We are delighted as we have changed the recipe significantly over the last few months, making a much creamier product with much more flavour than last year. The mozzarella has also been transformed since we bought over Franco Picciuolo, our new head cheesemaker. He has been making buffalo mozzarella and ricotta since he was eleven and is the fourth generation in his family to work with buffalo milk.
Our mozzarella just won an award from the Euro-toques chefs organisation. Unaminous decision of the top chefs of Ireland.
We have taken a step into the unknown and put a large selection of our products up on our new online shop. It is now possible to have mozzarella that is only twenty four hours old delivered to the remotest parts of Ireland. Almost as good as Naples!
We plan to extend the range of products and the days of shipping, but this represents a first for what is traditionally a low tech market business. Here is the link to find out how the shop works.