Durrus is an Irish cheese of round shape with powdery pink-orange colour rind. This semi-soft, washed rind cheese produced in Jeffa Gill's dairy is very famous in West Cork as one of the finest artisanal farmhouse cheeses. Made with raw, unpasteurised milk, Durrus smells of hay and wet soil and tastes buttery, mild and slightly acidic. Only milk from Friesian herds of two local farmers is used to prepare this deep-flavoured cheese. When mature, the rind of Durrus develops blue grey moulds that do not affect the flavour the cheese. Just rub them off to enjoy the fuller flavour with notes of moss and hay.
The cheese is available in two varieties: the original 1979 recipe aged at 5-8 weeks old and a young Durrus aged for only 10 days. Durrus pairs well with Pinot Gris, beer, champagne and prosecco and medium bodied reds.