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Distinctive Features
Gubbeen cheese typically forms a wheel weighing about 1.5 kilograms. It has a thin, natural rind that displays a characteristic pinkish-orange hue. This colour develops from the specific bacteria used during the regular washing process.
The interior paste is pale ivory in colour and possesses a smooth, semi-soft texture. It is neither crumbly nor overly elastic, offering a perfect yielding quality when sliced. The cheese has a notable buttery richness with a fat content of approximately 50% in dry matter.
Cheese Varieties
The primary variety is the classic Gubbeen, aged for about four to eight weeks. This version is the most widely available and showcases the cheese’s signature balanced flavour. It represents the traditional interpretation from the Ferguson family dairy.
Another notable variety is Gubbeen Smoked. This version is cold-smoked over beechwood chips, which imparts a deep, woody aroma and a richer, more robust flavour. The smoking process adds a new dimension while retaining the cheese’s creamy texture.
History and Traditions
Gubbeen cheese originates from the Gubbeen Farmhouse in Schull, West Cork, a region renowned for its rich dairy pastures. The Ferguson family began producing it in the late 1970s, helping to pioneer Ireland’s modern farmhouse cheese movement. They built their reputation on quality and consistency, using milk from their own herd of Friesian cows.
The name ‘Gubbeen’ comes from the Irish word ‘Gobín’, meaning ‘small mouthful’ or ‘little beak’, referring to a geographic feature of the local landscape. West Cork is also famous for its artisan food producers, including other cheesemakers, distillers, and fishermen. The production of Gubbeen remains a family affair, embodying the spirit of Irish culinary craftsmanship and terroir.
Production Process
Gubbeen production starts with pasteurised milk from the farm’s own herd. The milk is warmed and inoculated with starter cultures and rennet to initiate coagulation. The resulting curds are cut, stirred, and then hand-ladled into moulds, a traditional technique that ensures a delicate texture.
The young cheeses are salted and then placed in maturation rooms. Here, they undergo a crucial washing process every few days with a brine solution containing specific bacterial cultures. This washing encourages the growth of the Brevibacterium linens bacteria, which gives the rind its colour and contributes to the cheese’s complex, savoury flavour during its four to eight week ageing period.
Wine or Beverage Pairings
A classic regional pairing is a dry Irish cider, which cuts through the cheese’s richness with its sharp acidity. The effervescence and apple notes complement the mushroomy and buttery flavours of Gubbeen perfectly. This combination highlights the best of local Irish produce.
For wine lovers, a medium-bodied Pinot Noir from Burgundy or a similar New World region is an excellent match. The wine’s red fruit notes and earthy undertones mirror the flavours in the cheese without overpowering it. A crisp, herbal Sauvignon Blanc or a malty Irish stout also provides a delightful contrast to Gubbeen’s creamy texture.
Suitable Fruit and Vegetables
Fresh, crisp apples and pears are ideal partners for Gubbeen cheese. Their sweetness and juiciness balance the savoury, umami characteristics of the washed rind. They also provide a refreshing textural contrast to the cheese’s creaminess.
Celery sticks, cornichons, and pickled onions offer a sharp, acidic counterpoint that cleanses the palate. Roasted vegetables like beetroot or caramelised onions bring a deeper, sweeter flavour that complements the cheese’s nutty notes. A simple green salad with a sharp vinaigrette can also serve as a perfect accompaniment.
Suitable Meat and Fish dishes
Gubbeen melts beautifully, making it a superb topping for gourmet burgers or a filling for a toasted ham and cheese sandwich. Its flavour enhances rather than dominates other ingredients. It works well in a croque-monsieur, adding a Irish twist to the French classic.
Flaked over a baked potato with crispy bacon, it creates a simple yet decadent meal. It can also be used in a seafood gratin, paired with smoked haddock or salmon, where its creaminess binds the dish together. The cheese’s robust character stands up well to the strong flavours of cured meats like salami or chorizo.
Presentation
Remove Gubbeen from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18 to 20 degrees Celsius, where its full aroma and flavour can develop. Serve it on a wooden board or a slate plate to showcase its rustic character.
Present the whole wheel or a large wedge to display its beautiful rind and pale interior. Provide a separate knife for cutting, preferably a wire cheese harp or a firm cheese knife with a sharp blade. For eating, offer small individual knives or cheese spreaders to allow guests to serve themselves without mixing flavours.
Recipe Ideas
Gubbeen and Caramelised Onion Tart
This tart makes for an impressive starter or a light lunch. The sweetness of slowly cooked onions contrasts beautifully with the savoury, umami depth of the melted Gubbeen. It is best served warm with a simple side salad.
Using ready-made puff pastry makes this recipe accessible for weeknight cooking. The key is to allow the onions to cook low and slow until they are jammy and golden brown. The cheese should be grated just before assembling to ensure it melts evenly and creates a deliciously golden top.
- 1 sheet of ready-rolled puff pastry
- 2 large onions, thinly sliced
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 200g Gubbeen cheese, grated
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Preheat your oven to 200°C (180°C fan).
- Heat olive oil in a pan over low heat. Add the sliced onions and cook for 20-25 minutes until very soft.
- Stir in the brown sugar and balsamic vinegar. Cook for another 5 minutes until caramelised. Season with salt, pepper, and thyme.
- Unroll the pastry onto a baking sheet. Score a 2cm border around the edge.
- Spread the onion mixture within the border. Sprinkle the grated Gubbeen evenly over the top.
- Bake for 20-25 minutes until the pastry is puffed and golden and the cheese is bubbling.
- Let cool for a few minutes before slicing and serving.
Gubbeen Rarebit with Irish Stout
This dish is a luxurious twist on traditional Welsh rarebit. The use of Gubbeen and Irish stout makes it distinctly Irish. It is a perfect, quick supper or a hearty snack.
The stout adds a deep, malty bitterness that cuts through the richness of the cheese sauce. Mustard and Worcestershire sauce provide the necessary sharpness and spice. Serve it on thick slices of good-quality sourdough or brown bread for the best results.
- 200g Gubbeen cheese, grated
- 150ml Irish stout
- 1 tbsp plain flour
- 1 tbsp butter
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 thick slices of bread
- Black pepper to taste
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for one minute to make a roux.
- Gradually whisk in the stout until you have a smooth, thick sauce.
- Reduce the heat to low and add the grated cheese, stirring until melted and smooth.
- Stir in the mustard, Worcestershire sauce, and a generous grind of black pepper.
- Toast the bread slices until golden. Spoon the cheese mixture thickly over the toast.
- Place under a hot grill for 2-3 minutes until bubbling and golden brown. Serve immediately.
Similar Cheeses and Alternatives
If you enjoy Gubbeen, you will likely appreciate other semi-soft, washed-rind cheeses. Durrus from County Cork is a close relative, also made in Ireland with a similar texture but often with a slightly stronger, more pungent flavour profile. Its production also involves farmhouse methods and careful maturation.
Internationally, a French Pont-l’Évêque offers a comparable experience with its square shape and creamy, pungent paste, though it is often more intense. Another excellent alternative is the Swiss Raclette, which shares the excellent melting qualities and nutty notes, making it perfect for cooking. For a milder introduction to washed-rind cheeses, a German Limburger or a Belgian Herve could be considered, though their aromas are typically much stronger than that of Gubbeen.
Gubbeen cheese: Questions and answers
What are good pairings for Gubbeen cheese?
Pair Gubbeen cheese with dry Irish cider or a medium-bodied Pinot Noir. Fresh apples, pears, and cornichons provide excellent textural and flavour contrasts. It also pairs well with crusty bread, cured meats, and simple green salads.
What are good substitutes for Gubbeen cheese?
Gubbeen cheese durrus from County Cork makes an excellent substitute with similar texture and Irish origin. French Pont-l’Évêque offers comparable creamy texture and pungent notes. Swiss Raclette works well for melting applications and shares nutty characteristics.
Is Gubbeen cheese safe to eat?
Yes, Gubbeen cheese is made from pasteurised milk, making it safe for most people. The orange-pink rind is edible and develops from beneficial bacteria during aging. Those with compromised immune systems or pregnant women should consult their doctor regarding washed-rind cheeses.
What is the shelf life of Gubbeen cheese?
Properly stored Gubbeen cheese typically lasts 2-3 weeks in the refrigerator. Always check for any unusual mould growth or off smells before consuming. The rind may become more pronounced as it ages, but the paste should remain creamy.
Where can I buy Gubbeen cheese?
Look for Gubbeen cheese in specialty cheese shops or well-stocked supermarkets, particularly those with Irish imports. Many online cheese retailers also stock Gubbeen and can ship it directly. Check local farmers’ markets or artisan food stores in regions with Irish products.
What is the proper way to cut Gubbeen cheese?
Use a wire cheese harp or a firm, sharp cheese knife to cut Gubbeen cheese. Cut wedges from the wheel, maintaining the rind on each portion for presentation. Provide separate knives for cutting and serving to prevent flavour mixing.
How do I eat Gubbeen cheese?
Serve Gubbeen cheese at room temperature to appreciate its creamy texture and complex flavours. Pair it with fresh apples, pears, or crusty bread for contrasting textures. Include cornichons or pickled onions to cleanse the palate between bites.
Does Gubbeen cheese need cooling?
Yes, Gubbeen cheese should be stored in the refrigerator at 4°C to maintain freshness. Always remove it from the fridge about one hour before serving to reach 18-20°C. This allows its full aroma and flavour to develop properly.
What is the best way to store Gubbeen cheese?
Wrap Gubbeen cheese in wax paper or parchment paper to allow it to breathe. Place it in the vegetable drawer of your refrigerator at around 4°C. Change the wrapping every few days to prevent excess moisture buildup.
How should I use Gubbeen cheese?
Gubbeen cheese melts beautifully, making it ideal for gourmet burgers or toasted sandwiches. It works well in a croque-monsieur or flaked over a baked potato with bacon. You can also use it in a seafood gratin with smoked haddock or salmon.