The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese.

[2][3] All milk used for the cheese comes from their own herd of dairy cows, which is a mixture of several breeds; British Friesian, Simmenthal, Jersey, and Kerry.

The cheese is developed in curing rooms where the rind is washed daily.

This is an important part of the process as the washing gives rise to the distinctive surface bloom and develops the characteristic flavours.

[3] In 2001, a new strain of lactic acid producing bacteria, Microbacterium gubbeenense, was named after a study into the smear-ripening of Gubbeen cheese.