Semi-soft, washed-rind Irish Farmhouse cheese with a mild and creamy flavour and offers a great alternative to the French Reblochon. Made in West Cork with cow’s milk.
Jeffa Gill has been making Durrus at her hillside farmhouse in West Cork since 1979. Since then Durrus has gone on to become one of the most highly regarded of all the Irish farmhouse cheeses, collecting many prizes and accolades along the way. West Cork has long been associated with milk production in Ireland, making it an ideal location for cheesemakers. The region’s wet, saline sea air makes the area eminently suited to washed-rind cheese production.
Durrus Ogs are small and flat, almost the size of a petit Reblochon. These cheeses are designed to be sold from 10 days and are at their best at 2-4 weeks. The flavour is more linens dominated than in larger formats, and the texture of the paste is a little softer.
In terms of wine matches pair it with ‘full bodied’ whites such as Albariño, Gewurztraminer or lighter reds such as Beaujolais.