Durrus

This unique cheese originated approximately thirty years ago in west Cork Ireland, the product of renowned cheese maker Jeffa Gill. To date, she still makes her famous washed-rind Durrus in Dunmanus Bay using time-honoured methods, copper vats, and raw milk from cows ‘down the lane’. It is typically orange-hued in rind with a smooth and creamy interior that is speckled with small holes. The tasting notes are barny and full-flavoured, with nuances of grass, fruit and nuts.

How To Enjoy:

The modern ‘Durrus Melt’ (fondue-like) recipe has become very popular in Ireland and beyond. Melting and scraping it on boiled potatoes adds another dimension to the classic raclette. It is also superb after a dinner paired with a Sancerre or Merlot.