Gubbeen

A semi-soft washed rind cheese boasting a medley of savoury and nutty flavours with a pleasing bite at its pink rind.
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Average age 2-3 months

Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.
  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)
Tower of whole and cut pieces of Gubbeen semi-soft washed rind cow’s milk cheese, showing the patterned rind and creamy-coloured paste
Cross-section of a whole Gubbeen semi-soft washed rind cow’s milk cheese, showing the patterned rind and creamy-coloured paste
Location: Gubbeen map
Tower of whole and cut pieces of Gubbeen semi-soft washed rind cow’s milk cheese, showing the patterned rind and creamy-coloured paste
Cross-section of a whole Gubbeen semi-soft washed rind cow’s milk cheese, showing the patterned rind and creamy-coloured paste
Location: Gubbeen map

Made by Giana Ferguson

Schull, Co. Cork

An organism native to Gubbeen Farm which flourishes on the rind of Gubbeen cheese, was identified by microbiologists in 2001 and named microbacterium gubbeenense after the farm and dairy.

Gubbeen is made by Giana Ferguson and her team in County Cork in Ireland, at a spot where the Gulf Stream regularly comes into land from the Atlantic. The warmer climate means that grass arrives early in the year, and the herd can be put out to pasture sooner. Giana hails from a cheesemaking background, having helped her father make cheese in Spain before gaining experience in France. Her husband Tom is the sixth generation of Fergusons to have farmed at Gubbeen. This marriage of farming heritage, cheesemaking experience and distinct microclimate has made for a cheese which, in its reflection of people and place, is truly unique. 'Microbacterium gubbeenense' is an organism first identified on Gubbeen cheese, which influences its texture and flavour, the growth of which is encouraged by regularly washing the cheeses in brine. The cheeses are matured for several weeks, softening the paste to create a texture that is bouncy, unctuous and smooth.

Gubbeen is delivered to us from Ireland every two weeks. After reaching us the cheeses are unwrapped, put on racks and kept in our warmest maturing room. We find that after a week or two in this room the cheese's meaty flavours are at their peak.

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