Goodbye Gubbeen

Last week I had to say my goodbyes to the Fergusons and Gubbeen Cheese, and begin my trip to London. I spent Wednesday, Thursday, Friday and Saturday last week in London. Thursday and Friday I spent at Neal's Yard, one of the world's top cheese shops, working in the Arches. The Arches is where they receive and take care of all the cheese that Neal's Yard sells. They have four aging rooms for soft ripened and mold ripened cheese and one large room for aging hard cheeses. I was also able to get a tour of their shop located in the Borough Market. When I wasn't at Neal's Yard, I was out exploring the city. I was able to see many of the London sites, including: Big Ben, Buckingham Palace, Tower of London, and the Globe. This week I will take the train to Quickes Cheddar located in South Western England. Another adventure!

Cashel Blue

This last week was my final full week in Ireland. On Monday morning I took the bus up to the city of Cashel, which is one hour north of the city of Cork.  I spent the rest of the day touring Cashel. I saw the Cashel Rock, which is a 12th century Celtic cathedral that over looks the city. 

On Tuesday I met up with Jane and Louis Grubb, the founders of Cashel Blue Farmhouse Cheese. They gave me a tour of their factory, just outside the city of Cashel. I was also able to spend time with their daughter, Sarah and her husband Sergio, as they sampled and hand picked cheese to fill their orders. They explained to me what they are looking for in their cheese and how to care for blue cheese as it ages. That night I headed back to the Gubbeen where I spent the rest of the week helping in the cheese factory. Two more of my cheesse I made were ready for sampling.  I liked them better then the first two, but still are not perfect yet.

My first Irish Cheese is Ready!

Last week was a short week, as we didn't work on Good Friday.  Once again I spent my time at Gubbeen between helping with making cheese and curing cheese. Some of the first cheeses I made here were finally mature enougth for me to taste. I was very pleased with the results and so was Giana. I just need to fine tune them a little bit. I was able to explore the Irish country side by bike a little more this weekend. The rest of my time has been planing my trip to England and then on to Switzerland and Germany.

Fermoy Natural Cheese Company

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.