"From Grass to Cows to Milk to Cheese..." (Gubbeen)

Gubbeen
Region: West Cork, Ireland
Milk: cow milk

[Last week, our local public radio show "Good Food" aired an interview with Chris Pollan, cheese guru and proprietor of The Silverlake CheeseShop. Among other things, Chris suggested listeners explore a few overlooked gems, including Gubbeen. This made me very happy, as this cheese has become a kind of staple in my household. In fact, many months and several cheese wedges later, it seemed as though I could not keep it around long enough to capture it for The Cheese Project. Finally!]

The winter season has most definitely found it's way to my tastebuds...rich, savory and "cozy" foods seem all the more appealing. Gubbeen is a pungent, deep, and musty kind of cheese and although it packs a punch (the name stems from the Gaelic word "gobin", which means "small mouthful"), its flavor is also full of depth and subtlety. It is a washed-rind, semi-soft cheese made by Tom and Giana Ferguson, who are fifth-generation producers. They have an incredibly beautiful and informative website definitely worth checking out, (www.gubbeen.com).

If you would like to hear the entire "Good Food" interview, it is available via Podcast (www.kcrw.com)