Who owns Gubbeen cheese?
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.
Where is Gubbeen cheese from?
Gubbeen cheese is produced in Schull, County Cork in Ireland at the family run farm run by Giana and Tom Ferguson. The name ‘Gubbeen’ is an English interpretation of the Irish word ‘Gobin’, meaning a small mouthful.
How do you eat Gubbeen cheese?
Gubbeen can be used in recipes or served plain on a big slice of crusty bread or in a salad. Try it with an aromatic white wine such as an Alsace Riesling. Vegetarians will be happy to know that Gubbeen is made with vegetable rennet.
What type of cheese is Gubbeen?
Gubbeen Cheese is a surface ripened, semi-soft, cow’s milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen.
Where can I buy cheese in Ireland?
Helen Finnegan offers cheesemaking courses and the Knockdrinna Farm Shop serves daily lunches, and offers a well-stocked cheese counter. – Milleens Cheese : Eyeries, Beara, Co. Cork. Visitors are welcome to taste and buy cheese; call ahead to arrange a time. – St. Tola Irish Goat Cheese : Gortbofearna, Maurices Mills, Ennistymon, Co. Clare.
Is St Gall cheese still made in Ireland?
Other thermophilic cheeses that had been produced in Ireland in recent decades – Desmond, Gabriel and Glebe Brethan – are sadly no more, making St Gall all the more special.
Is Coolea cheese still made in Ireland?
Produced today by their son Dicky Jnr, Coolea cheese remains a classic example of the greatness possible when northern European cheesemaking traditions are paired with the purest milk from Irish grass-fed cows. The Mature Coolea is especially delicious, with its rich toffee notes.
What makes Irish farmhouse cheese different?
Article content Irish farmhouse cheese producers typically rely on milk from a single herd, either theirs or that of a neighbour or nearby supplier. Because of this, they’re dealing with variation depending on the time of year; the milk isn’t standardized or homogenized as it would be for a large-scale producer.