I told several weeks ago about turning cheeses for an entire morning, and one reader wanted to know just how much cheese was I talking about? I did get some photos and have included a few above. Just to give you some perspective, in these curing rooms and in the smoker, a ton of Gubbeen cheese is produced each week, all of it handled by hand. The washed rind cheeses as opposed to the smoked cheeses are handled individually every day.
