Cow's cheese • Soft • British
£7.00 – £28.00
Gubbeen has a characteristic nose of mushrooms, nuts, wild marsh and forest floor. There is a good “bounce” to the texture of this fantastically characterful Irish cheese. Washed in a brine and wine mix to encourage the brevibacterium that cause the russet rind, after 5 days this is joined by the characteristic white candidum culture.
The Ferguson family have worked Gubbeen Farm for many generations now. It is a 250 acre coastal farm in West Cork one mile outside the fishing village of Schull, the Atlantic Ocean bordering one boundary and Mount Gabriel to the North as a back drop behind the land, sheltering the pasture that has always supported the Gubbeen herd.
The cheeses started when their son Fingal was born, by the time their daughter Clovisse arrived Giana had moved into a small dairy alongside the house where she worked with William Ferguson, her father in law, on the earliest of the Gubbeen Cheeses. Tom Ferguson is the herdsman. He inherited Gubbeen in the early 70’s when he married Giana who originally came from London of an Anglo-Hungarian family. Their work at Gubbeen has involved, almost from the earliest days of meeting, a quest to produce food on the farm – food that comes directly from the land they farm and reaches customers as seasonally and as freshly as possible.