Gubbeen

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.

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.