Durrus Farmhouse Cheese

Durrus Farmhouse Cheese is an artisanal cheese produced in Durrus, a village located in County Cork, Ireland. This cheese is known for its distinctive flavor and traditional production methods, which have garnered it a reputation among cheese enthusiasts and connoisseurs.

History

Durrus Farmhouse Cheese was first created in 1979 by Jeffa Gill, who began making cheese on her farm in the Sheepshead Peninsula. The cheese quickly gained popularity due to its unique taste and high quality, leading to its recognition both locally and internationally.

Production

The cheese is made using raw cow's milk sourced from local farms in the region. The milk is heated and combined with rennet to form curds, which are then cut and drained. The curds are placed into molds and pressed to remove excess whey. After pressing, the cheese is salted and left to mature for several weeks. During the maturation process, the cheese develops its characteristic rind and flavor profile.

Characteristics

Durrus Farmhouse Cheese is a semi-soft cheese with a washed rind. It has a creamy texture and a complex flavor that is both nutty and tangy. The rind is typically orange to pinkish in color, and the interior paste is pale yellow. The cheese is often enjoyed on its own, with bread, or as part of a cheese board.

Awards and Recognition

Over the years, Durrus Farmhouse Cheese has received numerous awards and accolades. It has been recognized at various cheese competitions and food festivals, highlighting its quality and craftsmanship.

Related Pages

• Cheese
• Artisanal cheese
• County Cork
• Sheepshead Peninsula
• Rennet
• Washed rind cheese

See Also

• List of Irish cheeses
• Cheese production
• Irish cuisine

Categories

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