The micro-climate of this region produces some fine examples of washed rinds, and this one is no exception. Giana Ferguson's cheese has a supple springy texture with a rind that is quite firm to the touch. Over decades of daily washing she has homed a singular pink-white mould, bacterium Gubbeenense, named by microbiologists – upon discovering its provenance was in the farm's pastures – after the dairy. The flavours are savoury and herby, with a faint floral quality. Of its fellow County Cork washed rinds, it is doubtless the firmest and mildest – nevertheless it is exemplary of the unique Irish terroir; the result of devotion towards making concrete the notional crossroads of climate, soil, flora and seasonality.