Gubbeen is a semi-firm washed-rind with a medium nutty flavour. This is the mini version that comes as a single unit, not cut. Made with cow’s milk by the Ferguson family in West Cork.
Lightly smoked and with gentle spices. Ready to eat. Made by Fingal Ferguson in West Cork, using meat from their own pigs.
Lightly smoked and with gentle spices. Made by Fingal Ferguson in West Cork, using meat from their own pigs.
Semi-cured, lightly smoked chorizo for cooking. use it sliced for the base of stews and casseroles or just grill it for a spicy treat. Made by Fingal Ferguson in West Cork, using meat from their own pigs.
This naturally smoked version of Gubbeen cheese is mild and firm with a waxed rind. Comes as a single unit, not cut. Made with cow’s milk by the Ferguson family in West Cork.
This year we have curated a special cheese selection. A selection of cheeses, perfect for cheese lovers and novices alike alongside a Gubbeen salami and Sheridans own chutney for cheese and brown bread crackers. Ideal for a ready set Christmas or New Years cheese board or gift.
Getting the grill out? These are some of our favorite items for your next BBQ night Harry’s Nut Butter – a little spicy and perfect for grilled chicken skewers Fitzpatrick’s Ketchup an Irish version of the classic ketchup Whit Mausu Black Bean Rayu – we love it with grilled steaks or tossed with grilled […]
A perfect cheese board for any occasion, serves 4-6 people. Curated by the Sheridans team, Smoked Knockanore, Cashel Blue mature, Gubbeen, and Wicklow Ban.
180-200 people Coolea: Semi firm, pasteurised cow’s milk cheese. Sweet, almost toffee-like flavour and a slight crystalline consistency. Killeen: Firm, goat’s milk cheese. The flavour is fresh, clean and milky, with notes of caramel, nuts and a very slight lactic note in the finish. Durrus: Semi-soft washed rind cheese made using raw cow’s milk. Full […]
Milleens is a washed rind cheese made with pasturised cow’s milk. It is probably the strongest of the four classic Irish washed rinds, the others being: Durrus, Gubbeen. In ideal condition Milleens should have an ever so slightly wet rind and a chalk paste which bulges towards the rind but remains chalky in the middle. The pleasure involved in eating good Milleens centers around the contrast between the whiffy, pungent rind and the fresh, lactic taste of the paste within. Best with bread and wine, try it with a nice rustic bread and a gutsy Rasteau or similarly rustic southern Rhone red.
This is the ultimate selection of Sheridans Cheeses, Artisan foods and two great wines to match. Comte Aubergine parmigiana 180g Odysea nocellara olives 290g Gubbeen salami Sheridans chutney for cheese jar Cookies baci di dama 175g Sheridans rye & linseed cracker 140g Paiarrop figs in pedro ximenez sherry 145g Sheridans open pan rhubarb & elderflower […]