How a Master Cheesemaker Perfected An Irish Smoked Cheese - Eater
"Stepping onto Gubbeen in West Cork, Ireland, feels like visiting the storybook definition of a farm: it’s lush, emerald green, and full of happily moo-ing cows. The farm is the backbone of everything, reflects Fingal Ferguson. Now a 250-acre dairy farm, the Fergusons started making cheese in the 1970s when matriarch Giana started experimenting with the process in her kitchen. Word quickly spread about the creamy, rind-washed cheese coming from Gubbeen." - Vox Creative
