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Country Of Origin: Ireland
Region: Durrus, Co. Cork
Milk Type: Cow’s Milk
Pasteurised/Unpasteurised: Unpasteurised milk
Rennet Type: Traditional
Lots of flavours, but well balanced, fruity, roasted nuts, peppery and meaty but cool.
Jeffa Gill has been making this semi-soft cow’s milk cheese in West Cork since the late 1970s. It is bursting with well-balanced flavours that include fruit, peppers, meat and roasted nuts. Chop it into cubes and serve with pear for a delightful little nibble or tapas dish. The more mature version of Durrus Farmhouse Cheese works beautifully with a robust glass of Shiraz.
Used during cooking as it melts well.
Also Goes extremely well with fruits, especially pears, chopped into cubes and used in a green salad oil and vinegar dressing, sliced and melted on toast, can be used in making 'raclette'. When choosing a drink to go with Durrus cheese a good choice for a younger cheese would be Cabernet Sauvignon or Merlot, and Shiraz with mature cheese.