Gabriel

Gabriel has a nutty, complex flavor profile with crystalline texture from aging over 12 months. Its Swiss Alpine inspiration gives it a sweeter, more savory character than typical Irish cheddars, with hints of caramel and brown butter. The unpasteurized cow's milk from West Cork herds contributes to its distinctive terroir.

Yes, Gabriel is made with unpasteurized cow's milk but is safe when produced under regulated European food safety standards. The extended aging period of over 12 months naturally eliminates harmful bacteria. Raw milk cheeses are common throughout Europe and are prized for their more complex flavor compared to pasteurized versions.

Gabriel draws from Swiss mountain cheese traditions like Gruyère and Emmental, which involve large wheels aged for extended periods in cave-like conditions. These techniques create the firm texture and nutty, crystalline paste that distinguish Alpine-style cheeses. West Cork Natural Cheese adapted these methods to Irish milk production.