The last three days I have been working in the cheese factory at Gubbeen. On Monday and Tuesday we are making two vats a day, both 2,000 liters which is just over 4,500 lbs of milk per vat. On Wednesday and Thursday we are just making one vat a day.
Gubbeen Cheese has been produced since 1979 by Giana Ferguson, with Rosie and the Gubbeen dairy team. It has been enjoyed across Ireland, Europe and America, and has won some of the key cheese awards both in Ireland and England. Gubbeen Cheese is a surface ripened, semi-soft cheese with a delicate pink and white rind that is developed in Gubbeen's curing rooms by daily washing and a lot of skilled care.
We will be making more cheese later in the season.
I have learned a number of things already about cheese making and affinage. I am able to spend a fair amount of time with Giana one on one. I am still planning parts of my training out right now. I have many visits to local cheese factories and shops in the works. Hopefully they work out. I also will be making some small batches of cheese on my own over the stove where I will be able to experiment a little. I'll write again later this week!