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Cheeses are selected for smoking at 5 days old. Wheels are first brined and then dried to promote a dry surface before going into the smoker for 4 days. Smoked Gubbeen is semi-soft, pliable and has a golden, straw-like colour, dotted with small “eyes” or holes. To that end, flavours are delicate and lasting, with light notes of smoke, butter, mushrooms, bog and a fudgy sweetness on the finish.
