This oak smoked version of Gubbeen cheese is mild and firm with a waxed rind. The smoke adds a great meaty flavour to the creamy, buttery, earthy wheels of Gubbeen.

Giana Ferguson first made cheese during her childhood in Spain. She and
her husband, Tom, have has been making Gubbeen on the Ferguson family
farm since 1980. Since then Gubbeen has become one of the best known of
all the Irish farmhouse cheeses, winning numerous prizes including gold in
the washed rind category of the British Cheese Awards in 2002. The milk
comes from their mixed herd of Jersey, Friesian, Simmenthal and Kerry cows.

Gubbeen is a semi-soft washed rind cheese made from pasteurized cow’s
milk, in the Cork washed rind tradition. The secret of Gubbeen’s flavour lies in
the interaction of the cheese’s mushroom scented rind and the semi-soft,
buttery paste within. Giana describes her cheese as follows ‘it has the taste
and scent of mushrooms and forests, nuts and a real buttery milky taste
especially when young. It is low in salt. The texture is buttery and soft, not
runny or cloying.’ Fingal Ferguson, their son, has been producing wonderful
cured meats on the farm for some time, and is now set to take over
supervision of the cheesemaking.
In 2008 The Fergusons released a new format of the cheese, which they
have been working on for some time, where previously they used vegetarian
rennet, now they use a traditional version. Also white wine is used when
washing the rind.

Try Gubbeen with ginger bread, the combination is nothing short of
perfection. It is also wonderful with darker beers.

Ingredients List

Pasteurised Whole cow milk,lactic bacteria, traditional rennet, carlina, salt, ceska wax.

Dietary Info

This Product Contains

For allergens see ingredients in bold.

Storage

Keep refrigerated.