Tower of whole and cut pieces of Durrus washed rind cow’s milk cheese, showing the patterned pinky rind and soft, creamy-coloured paste

Close up of the nose of a cut pieces of Durrus washed rind cow’s milk cheese, showing the patterned pinky rind and soft, creamy-coloured paste

Location: Durrus map

Durrus

A smooth, soft washed-rind cheese with flavours that range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind. The aftertaste is sweet and reminiscent of caramel, even chocolate.

PORTION

Quarter

MINIMUM 265 g

Half

MINIMUM 530 g

Whole

MINIMUM 1060 g

Regular price £10.25 Sale

Quantity

- +

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Find Out More

Key Information
interesting fact
background
Accompaniments
Faqs

Download Crib Sheet

milk type
Cow

coagulant
Animal Rennet

milk treatment
Pasteurised

location
Coomkeen, West Cork

milk source
Bought-in

season
All year

average age
2 Months

cheesemakers
Jeffa Gill; Sarah Bates

Show MoreShow Less

Jeffa Gill, the creator of Durrus, was part of a pioneering network of women who sought to reinvigorate the art of farmhouse cheesemaking in Ireland in the 1970s.

background

Durrus arrives with us along with Gubbeen once every two weeks. The cheeses are then unwrapped and put on racks and kept in our warmest maturing room for about two weeks. When it is ready and matur...

Read More

Durrus arrives with us along with Gubbeen once every two weeks. The cheeses are then unwrapped and put on racks and kept in our warmest maturing room for about two weeks. When it is ready and matured, we like to think of it as like a fresh loaf of bread: best eaten fast!

Read Less

Accompaniments

Biscuit Selection
£7.50

Damson Paste - 200g Slice
£8.20

Tracklements Fig Relish
£4.20

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

Durrus

A smooth, soft washed-rind cheese with flavours that range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind

Jeffa Gill, the creator of Durrus, was part of a pioneering network of women who sought to reinvigorate the art of farmhouse cheesemaking in Ireland in the 1970s.

milk type
Cow

coagulant
Animal Rennet

milk treatment
Pasteurised

location
Coomkeen, West Cork

milk source
Bought-in

season
All year

average age
2 Months

cheesemakers
Jeffa Gill; Sarah Bates

background

Durrus arrives with us along with Gubbeen once every two weeks. The cheeses are then unwrapped and put on racks and kept in our warmest maturing room for about two weeks. When it is ready and matured, we like to think of it as like a fresh loaf of bread: best eaten fast!

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