Gubbeen

Washed rind Irish cheese with a pinkish white bloom - this rind, or crust, is actually a triple layered bloom of different organisms. The first being yeasts which grow within 3 days of cheeses arriving in the curing rooms and having been inoculated with the micoseeds of the Gubbeen Flora. Once the yeasts have arrived the brevibacterium linens will grow rapidly giving the rind a tan and a nutty scent, this is then encouraged with not only the salt and water washes, but the addition of white wine; it balances the pH of the rind, protects and encourages the flora - within 5 days there will be a top bloom of the oxygen loving white candidum - this micro-garden traffic influences the appearance, structure and flavour of Gubbeen as its root stock works through the body of the cheese softening and flavouring.

Other Information: Pasteurised - Not suitable for Vegetarians