Another week's has gone by. I spent Monday, Tuesday, and Wednesday at Gubeen this week making and curing cheese. On Thursday morning, I went up to the city of Cork to help out with the farmers market. After helping with the market I took a bus up to the city of Fermoy. In Fermoy I meet up with Frank and Gudrig Shinnik, owners of Fermoy Natural Cheese Company.
Fermoy Natural Cheese Company is a small farmstead cheese factory. They produce four different types of raw milk cheese, three of them are washed rind cheeses. On Friday morning I was able to watch them making Cais Dubh, a Gouda type cheese. On Saturday I helped Frank with his cheese deliverers to small cheese shops along the coast of Southern Ireland. I can't believe I only have two weeks left in Ireland before I head to England.
6 comments:
Jon,
Good to see your "great adventure " continuing. Can you tell us a little about cheese prices in Ireland? what does a lb of good washed rind cheese go for? how about a gallon of milk?
Can you give us answers in U.S. dollars?
thanks,
Cheese hound
Cheese Hound,
Right now in Ireland milk is about $15 a hundred weight and the Gubbeen cheese is selling for about $7 a pound.
Jon
Jon,
Are the laws/rules any different in Ireland that allow them make any raw milk cheeses or affect how they age their cheeses?
Nice work on the blog. I think you should add more pics of yourself to see if you have put on any weight over there.
#1 Cheese Brother
Matt,
Factories/dairies need to be licensed to make raw milk cheeses in Ireland. They need to have a haccp plan and adhere to stricter regulation. There are no aging requirements of raw milk cheeses in Ireland/EU.
Jon
Jon
Good sleuth work on the Matt comment.
My question to you is, what cheese that you have seen so far do you think could/should be produced and sold in Wisconsin?
The real #1 cheese bro
Charlie,
I have tasted a lot of good cheese so far, all of which I think could sell in Wisconsin. I think the some of the washed rind cheeses I’ve tasted will do well in Wisconsin and some of the blue cheeses.
Jon
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