Gabriel cheese was re-invented by Bill Hogan and Sean Ferry of West Cork Natural Cheese. They learnt this ancient art of thermophilic cheese making in Switzerland in the late 1980’s, where they were invited by Joseph Dubach to train under cheese master Joseph Enz. They decide to relocate to West Cork, because of the high quality of milk and the vibrant food culture in that area. The art of making Gabriel cheese can be traced back to the Bronze Age, over 3000 years ago. In fact, the Romans adored this giant cheese. Today both Bill Hogan and Sean Ferry are highly eminent and respected gentlemen in Ireland. Gabriel cheese is an extra hard and with hazelnut flavour, similar to Gruyere. Its after taste is somewhat mellow. It is made after combining Pinot Gris or Gewurzstraminer. The cheese is matured for minimum of 10 months with no coating of wax or plastic. Deeply coloured with a thick hard rind it can be used as a table cheese and can also be melted to make fondues or for other cooking purposes. It can be consumed with a combination of either red or white wine. It is made from unpasteurised summer’s milk from herd’s that roam between the hills of Mount Gabriel and the sea. Its is packaged and sold in shape of wheels or wedges.