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Cheese from Ireland, County Cork
A washed-rind farmhouse cheese made from pasteurised cow milk with a mesophilic starter; the curd is washed during making. After brining it is smeared with a saline suspension of Brevibacterium linens, then turned and washed with dilute brine while it ripens at 15–20 °C and about 90 % humidity.
| Pasteurised cow milk from the farm | Pasteurised per the studies; cow milk and the farm's own mixed herd per Culture magazine[brennan2002][culture-gubbeen] |
| Mesophilic starter culture | [brennan2002] |
| Brine, for salting and for washing the rind | [brennan2002] |
| Brevibacterium linens BL2 smear culture, in saline | The commercial smear strain was recovered only in very small numbers early in ripening[brennan2002][rea2007] |
| Starter | mesophilic starter culture; Brevibacterium linens BL2 for the smear |
What changes: A mesophilic starter goes into the pasteurised farm milk
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A washed-rind farmhouse cheese made from pasteurised cow milk with a mesophilic starter; the curd is washed during making. After brining it is smeared with a saline suspension of Brevibacterium linens, then turned and washed with dilute brine while it ripens at 15–20 °C and about 90 % humidity. Surface smear bacteria, mainly Staphylococcus saprophyticus early in ripening and coryneforms later - Corynebacterium casei, Brevibacterium aurantiacum, Corynebacterium variabile and Microbacterium gubbeenense and Surface yeasts, mainly Debaryomyces hansenii, with Candida catenulata and Candida lusitaniae do most of the fermenting.
| Temperature | 15–20 °CReported[brennan2002] | Ripen, turning and washing |
|---|---|---|
| Acidity | pH 5Measured[brennan2002] | Mould and brine |
An Irish farmhouse washed-rind cheese whose rind has been studied in detail. The added Brevibacterium linens strain barely survives there; resident coryneform bacteria such as Corynebacterium casei and Microbacterium gubbeenense dominate the smear.
The milk is pasteurised, and in the study the rind was smeared with a bought Brevibacterium linens culture in saline. The study says smearing young cheeses with smear from mature ones, called old-young smearing, can transfer Listeria monocytogenes and Staphylococcus aureus. It does not say Gubbeen is made that way.
Every number is labelled with how it is known. How this atlas is made
Culture magazine says Giana Ferguson and the Gubbeen dairy team have made Gubbeen since 1979. She grew up partly in Spain, where her family made goat's milk cheese, and later lived in France before marrying into a farming family in Ireland. She and her husband Tom began by experimenting with their own cheeses and then made Gubbeen regularly. Microbacterium gubbeenense, a new species named for the cheese, was described from its rind in 2001.
