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Durrus Farmhouse Cheese

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This washed-rind, milky sweet bauble is from Ireland and created by cheesemaker-extraordinaire, Jeffa Gill of County Cork. Gill's dairy is one of the last Irish farms using raw cow's milk, supplied by neighboring farms throughout the year. Each wheel is lovingly created - Jeffa handcrafts each herself, hand-molding the curds and washing them in a salt brine. Durrus is allowed to ripen for 4-8 weeks before the cheese is shipped over the Atlantic to us. It is worth the trip, as the gentle fruity flavor and creamy, semi-soft texture of Durrus help it to take its place on any cheese devotee's board. Brighten its gentle fruit flavors with a glass of bubbly champagne.

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Just the Facts

West Cork
Milk Type
Rennet Type
1-2 months

Pour a glass of...
  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.

  • Malbec

    This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.

    Pair with: Equally toothsome cheeses like Boerenkaas Gouda.

  • Tempranillo

    Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.

    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk.