Gubbeen
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Schull, West Cork, Ireland
milk source
Own herd
Show More
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Schull, West Cork, Ireland
milk source
Own herd
breed
Holstein-Friesian; Various in minority
season
All year
average age
2-3 Months
cheesemakers
Giana Ferguson
Show Less
An organism native to Gubbeen Farm which flourishes on the rind of Gubbeen cheese, was identified by microbiologists in 2001 and named microbacterium gubbeenense after the farm and dairy.
Background
Gubbeen is made by Giana Ferguson and her team in County Cork in Ireland, at a spot where the Gulf Stream regularly comes into land from the Atlantic. The warmer climate means that grass arrives ea...
Read More
Gubbeen is made by Giana Ferguson and her team in County Cork in Ireland, at a spot where the Gulf Stream regularly comes into land from the Atlantic. The warmer climate means that grass arrives early in the year, and the herd can be put out to pasture sooner. Giana 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 which, in its reflection of people and place, is truly unique. 'Microbacterium gubbeenense' is an organism first identified on Gubbeen cheese, which influences its texture and flavour, the growth of which is encouraged by regularly washing the cheeses in brine. The cheeses are matured for several weeks, softening the paste to create a texture that is bouncy, unctuous and smooth.
Read Less
Our Work
Gubbeen is delivered to us from Ireland every two weeks. After reaching us the cheeses are unwrapped, put on racks and kept in our warmest maturing room. We find that after a week or two in this ro...
Read More
Gubbeen is delivered to us from Ireland every two weeks. After reaching us the cheeses are unwrapped, put on racks and kept in our warmest maturing room. We find that after a week or two in this room the cheese's meaty flavours are at their peak.
Read Less
Accompaniments
Biscuit Selection
£11.70
Rosebud Red Onion Port Marmalade
£5.25
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
Gubbeen
A semi-soft washed rind cheese boasting a medley of savoury and nutty flavours with a pleasing bite at its pink rind
An organism native to Gubbeen Farm which flourishes on the rind of Gubbeen cheese, was identified by microbiologists in 2001 and named microbacterium gubbeenense after the farm and dairy.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Schull, West Cork, Ireland
milk source
Own herd
breed
Holstein-Friesian; Various in minority
season
All year
average age
2-3 Months
cheesemakers
Giana Ferguson
background
Gubbeen is made by Giana Ferguson and her team in County Cork in Ireland, at a spot where the Gulf Stream regularly comes into land from the Atlantic. The warmer climate means that grass arrives early in the year, and the herd can be put out to pasture sooner. Giana 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 which, in its reflection of people and place, is truly unique. 'Microbacterium gubbeenense' is an organism first identified on Gubbeen cheese, which influences its texture and flavour, the growth of which is encouraged by regularly washing the cheeses in brine. The cheeses are matured for several weeks, softening the paste to create a texture that is bouncy, unctuous and smooth.
our work with this cheese
Gubbeen is delivered to us from Ireland every two weeks. After reaching us the cheeses are unwrapped, put on racks and kept in our warmest maturing room. We find that after a week or two in this room the cheese's meaty flavours are at their peak.
You may also like