Specialty Cheeses

An early pioneer in the resurgence of Irish farmhouse cheese, cheesemaker Jeffa Gill began simply at the kitchen stove. Even in her larger operation today, Durrus is made in traditional Swiss-style copper kettles and its are curds cut by hand. To produce the cheese, she uses the milk from two neighboring herds of Friesian cows in County Cork, Ireland. Cows graze on coastal pastures of briny grass, contributing to its unique terroir. This washed-rind cheese has a bit of savory crunch on its exterior. Uncover the paste, and you’ll find a smooth, lush interior punctuated by flavors of fruit, hay and peanuts. Durrus reaches its peak around 6-8 weeks of age.