The cheese I bought today (did I mention I was trying to lose weight, never mind) is an Irish cheese called Gubbeen. Utterly wonderful.

The cheese is semi-hard. Harder at the rind and softer towards the middle. It has tiny bubbles in it.

The Gubbeen website is one of those annoying ones that don't let you link to individual pages. But worth a look is the 'How to keep Gubbeen' page. A wealth of information and reassurence for those of us who cut the worst off mouldy cheese and eat whats left.