Blessed are they

The Ferguson family from Schull share their cheesemaking skills. By Darina Allen

The Ferguson family have lived on their farm at Gubbeen outside Schull for five generations. The name Gubbeen is now known among food lovers the world over for the washed-rind cheese made on the farm since 1978. Giana started to experiment with cheesemaking using the rich milk of Tom's dairy herd in the late 1970s, and out of that has grown a business which now employs 20 people.

During that time Giana and Tom have built up a wealth of knowledge about cheesemaking,and as artisan food producers have been enormously generous in helping others to get started. They see the potential of these businesses and the importance of this Food Island.

Giana has developed a three-day course for those who would like to learn the rudiments of cheese-making. The course will be from 19-21 May. Giana will take just five people at a time – the first day will be devoted to the cheesemaking process in the dairy, the second day will be for curing the cheese and making yoghurt and the third day to develop further ideas and sample other cheeses.

Although Ireland already has over 60 farmhouse cheeses, there is always room for more variety, so I was thrilled to hear that Giana has now decided to share her knowledge and passion for traditional cheesemaking with the growing number of people who would like to learn what I call "forgotten skills".

Mother and Son Salad

Serves 6

15ml/1 tablesp. Extra virgin olive oil

350g/12oz streaky Gubbeen bacon, cut into lardons

6 handfuls organic salad leaves

55g/2oz Gubbeen cheese, diced

Dressing: 90ml/6 tablesp. Olive oil

5ml/1 teasp. whole grain mustard

30ml/2 tablesp. white wine vinegar

1/2 teasp. Irish honey

Salt and freshly ground pepper

Garnish: Flat parsley sprigs

Wild garlic flowers (optional)

Put the extra virgin olive oil into a hot frying pan, add the lardons of bacon and fry until crisp and golden. While the bacon is cooking, put the ingredients for the dressing in a bowl and whisk with a fork. Toss the leaves in the dressing and divide between six warm plates. The leaves should just glisten with the dressing. Sprinkle the cubes of cheese around the leaves and the sizzling bacon straight from the pan. Serve immediately, sprinkled with flat parsley sprigs and some wild garlic flowers in season.