“The science of craftsmanship and vernacular knowledge that derives from working with natural materials over many seasons, combined with respect for human labour which is the only way to perform tasks with the requisite care and vigilance: these too are vital features of sustainability.”
Our family have lived at Gubbeen for six generations, always as dairy farmers. Tom and Giana first began making cheese here in the 1970s.
A 250 acre farm, in West Cork near Mizen head , This makes us the most south-westerly cheese dairy in Ireland that bless’s us with early grass
Fingal started making cured meats in the early 90’s, adding to the range produced on the farm
There is multiple sides to all the things we do on the Farm, from the Cows that produce the milk, that we make the cheese with the garden that Clovisse maintains, the cured meats and Salami produced in the smokehouse, have over the years intermeshed to become a range of simple honest foods based on tradition.
