Durrus
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Coomkeen, West Cork
milk source
Bought-in
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milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
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 Hennessy
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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
The milk used to make Durrus has come from the same herd for over 30 years. The milk is heated in a copper vat from Europe which encourages the milk to heat up evenly. The vat is raised so that the...
Read More
The milk used to make Durrus has come from the same herd for over 30 years. The milk is heated in a copper vat from Europe which encourages the milk to heat up evenly. The vat is raised so that the curds can be gently gravity fed into the moulds, which contributes to its delicate texture. Durrus was first made by Jeffa Gill in the 1970s and is now made by her daughter Sarah Hennessy.
Read Less
Our Work
Durrus is kept in our warmest maturing room along with our other washed rind cheeses. The warmth and humidity of this room encourages the flavour and aroma of this cheese.
Accompaniments
Biscuit Selection
£11.70
Damson Paste - 200g Slice
£10.40
Tracklements Fig Relish
£4.95
FAQs
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.
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 are milky and buttery
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
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
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 Hennessy
background
The milk used to make Durrus has come from the same herd for over 30 years. The milk is heated in a copper vat from Europe which encourages the milk to heat up evenly. The vat is raised so that the curds can be gently gravity fed into the moulds, which contributes to its delicate texture. Durrus was first made by Jeffa Gill in the 1970s and is now made by her daughter Sarah Hennessy.
our work with this cheese
Durrus is kept in our warmest maturing room along with our other washed rind cheeses. The warmth and humidity of this room encourages the flavour and aroma of this cheese.
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