Durrus Cheese

From Wikipedia, the free encyclopedia

This article or section needs sources or references that appear in reliable, third-party publications.
Primary sources and sources affiliated with the subject of the article are generally not sufficient for a Wikipedia article. Please include more appropriate citations from reliable sources, or discuss the issue on the talk page.
This article has been tagged since April 2008.

Durrus is a washed rind cow's milk cheese from Ireland. It was invented by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, on the Sheep's Head Peninsula in the southwest corner of Ireland, where local herds provide the raw milk needed to make it.

Durrus Farmhouse Cheese

Durrus is a round, semi-soft cheese. It has a pale interior with a pinkish, yellow-gray rind. It is aged for 3 to 5 weeks to allow the flavor to mature. It has a mild and creamy taste that becomes stronger and fruitier as it ages. The odor is mild to strong, depending on age. Durrus should be served at room temperature, and is best with fruit (especially pears), toast, and in fondue.

Durrus has won many awards from competitions such as the IFEX International Cheese Awards, the World Cheese Awards, and the British Cheese Awards. In 2005, it won the IFEX Irish Farmhouse Cheese Maker of the Year award.