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Templegall
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Lysozyme (EGG)
coagulant
Vegetarian Coagulant
Templegall is an Alpine style cheese, rather like a Gruyère, made by the Hegartys and Jean-Baptiste Enjelvin in Cork, Ireland.
We sell two different age profiles of this cheese, current batches are mature. Please note that this cheese contains the protein Lysozyme (EGG).