Durrus Cheese

Durrus Cheese is a type of artisan cheese produced in the Durrus region of County Cork, Ireland. It is a semi-soft, washed-rind cheese that is recognized for its creamy texture and complex, earthy flavor.

History

Durrus Cheese was first produced by Jeffa Gill in 1979. Gill, a pioneer in the Irish artisan cheese industry, began making the cheese in her kitchen before eventually establishing a dedicated cheese-making facility. The cheese is named after the village of Durrus, where it is produced.

Production

Durrus Cheese is made using traditional cheese-making techniques. The process begins with the collection of raw, unpasteurized milk from local Friesian cows. The milk is then gently heated and combined with a starter culture and rennet, which initiates the curdling process. The curds are cut, stirred, and drained before being placed into molds. The cheese is then aged for a minimum of four weeks, during which time it is regularly washed with a brine solution to develop its characteristic rind.

Characteristics

Durrus Cheese is noted for its distinctive, rounded shape and pale, buttery interior. The rind is typically a dusky pink color and has a slightly sticky texture. The cheese has a rich, creamy flavor with notes of grass, nuts, and mushrooms. It is often described as having a slight tanginess, which balances the overall richness of the cheese.

Uses

Durrus Cheese is versatile and can be used in a variety of culinary applications. It is often enjoyed on its own or paired with fruits, nuts, and bread. It can also be used in cooking, where it melts well and adds a rich, creamy flavor to dishes.

Recognition

Durrus Cheese has received numerous awards and accolades for its quality and flavor. It is also recognized by the Slow Food movement, which promotes traditional, sustainable food production methods.

See Also

• List of Irish cheeses
• Artisan cheese
• Cheese-making