Gubbeen is made by Giana Ferguson and her team in County Cork in Ireland, at a spot where the Gulf Stream regularly comes into the land from the Atlantic. The warmer, brighter weather means that grass arrives early in the year, and the herd can be put out to pasture sooner, so the majority of their diet is grass-based, which is a real benefit to the cheese. Gina hails from a cheesemaking background, having helped her father make cheese in Spain before gaining experience in France. Her husband Tom is the sixth generation of Fergusons to have farmed at Gubbeen. This marriage of farming heritage, cheesemaking experience and distinct microclimate has made for a cheese that, in its reflection of people and place, is truly unique. Microbacterium Gubbeenense, a white velvet bloom organism native to the pastures of Gubbeen Farm, is one of a garden of different microorganisms which influence Gubbeen's structure and flavour, the growth of which is encouraged by regularly washing the cheeses in salt, water and a splash of white wine.
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!
|Country Of Origin||Ireland|
|Region||Schull, West Cork|
|Strength Of Cheese||A semi-soft washed rind|
|Style Of Cheese||Firm|