Gubbeen Farmhouse Cheese

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.

Gubbeen
Country of originIreland
RegionCounty Cork
TownSchull
Source of milkCows
PasteurisedYes
TextureSemi-soft
Fat content48%
Weight500–1,200 g (18–42 oz)

Gubbeen Cheese has been produced since 1979 by Tom and Giana Ferguson at the 100 hectares (250 acres) Gubbeen Farm in Schull, County Cork. The name "Gubbeen" is an anglicisation of the Irish word "Gobín" which means a small mouthful, and which a local nearby bay is referred to.[1]

All milk used for the cheese comes from their own herd of dairy cows, which is a mixture of several breeds; British Friesian, Simmenthal, Jersey, and Kerry.[2] The milk is stored in vats to which starter culture and rennet are added, causing the milk to set. This is then cut and stirred until the curds develop. The cheese is developed in curing rooms where the rind is washed daily. This is an important part of the process as the washing gives rise to the distinctive surface bloom and develops the characteristic flavours. The cheese develops deeper flavours as it matures.[1]

In 2001, a new strain of lactic acid producing bacteria, Microbacterium gubbeenense, was named after a study into the smear-ripening of Gubbeen cheese.[3]

Each cheese is 15 cm (5.9 in) in diameter, 5 cm (2.0 in) in height, weighs 1,200 g (42 oz) and has a fat content of 48%. The cheese is also available as a mini-truckle weighing 400 g.

Mature Gubbeen

Awards

Gubbeen cheese has been the recipient of numerous awards, both nationally and internationally. Here is a selection of some recent awards:

  • 2011 Silver Medal in the Irish Cheese Awards for semi-soft cheese[4]
  • 2010 Gold Medal at the British Cheese Awards for semi-soft cheese[5]
  • 2016 Gold Medal at the British Cheese Awards for Rind washed cheese[6]
  • 2016 Gold Medal at the British Cheese Awards for Mature smoked Gubbeen[6]

See also

References
  1. "CAIS Irish Farmhouse Cheesemakers Association". irishcheese.ie. Archived from the original on 2010-10-20.
  2. "Discover Farmhouse Cheese – Versatile, Natural & Delicious". www.irishfarmsteadcheese.com.
  3. Microbacterium gubbeenense sp. nov., from the surface of a smear-ripened cheese
  4. "Full list of Winners at the Irish Cheese Awards 2011". irishfoodguide.blogspot.com.
  5. List of 2010 British Cheese Award winners Archived 2012-03-21 at the Wayback Machine
  6. http://www.britishcheeseawards.com/media/BCA-Winners-2016-Class-Order.pdf


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