Gubbeen
- Pasteurized
- Animal Rennet
- Age: 1-2 months
- Cow Milk
- Ireland
- ApproachableAdventurous
- SoftHard
“Gubbeen” translates to small mouthful, but after one taste of this Irish cheese, you'll want more than that. When young, this creamy, supple washed rind is mild, with aromas of meadow flowers and toasted walnuts. In more mature wheels, expect all of this plus an earthy mushroom essence, especially toward the mottled pink rind. Gubbeen is a real Irishman, only made in County Cork; it does best with Red Bear Tipsy Cow Salami, Puddletown Pub Chutney, and a malty stout by its side.
“To me, every complex bite of Gubbeen proves that Irish cheesemaking artistry goes well beyond cheddar. I’ve yet to find a better party snack than Gubbeen with Lowry Hill Red Locks Salami and some whiskey.”
Allergens: Milk
- The Gubbeen farm has been worked by the Ferguson family for five generations, and they're the only producer of this original cheese.
- The milk comes from cows grazing on grasses at their coastal farm in County Cork.
- Gubbeen is washed in a brine of salt, water, and white wine over several weeks, which helps encourage the flora to grow on the rind.
- Speaking of flora, a 2001 article in Systematic and Evolutionary Microbiology identified a pinkish-white bloom on Gubbeen that was native to the farm. It was officially named microbacterium Gubbeenense.
- The wash in brine helps develop that sticky rind, a hallmark of washed rind cheeses, along with a funky aroma.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
