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Distinctive Features of Durrus
Durrus presents a small, wheel-shaped form, typically weighing between 1 kg and 2 kg. Its rind is a natural, washed variety that develops a characteristic pinkish-orange hue during aging. This rind is edible and contributes a subtle earthy note to the overall flavour.
The paste is pale ivory to straw-coloured and possesses a supple, yielding texture. It is a high-moisture cheese, giving it a wonderfully creamy and almost spreadable consistency at room temperature. The aroma is pleasantly pungent with hints of grassland and cellar.
Its flavour is a harmonious blend of buttery richness and savoury, tangy notes. You will detect nuances of mushrooms, nuts, and a slight farmyard character. The finish is clean and lasting, making it a memorable tasting experience.
Durrus Cheese Varieties
The original Durrus is the flagship variety, made from pasteurised cow’s milk. It is aged for approximately four to eight weeks to develop its full flavour and texture. This is the most widely available version found in specialty cheese shops.
Some producers offer a more mature version of Durrus with a longer aging period. This older cheese develops a firmer texture and a more intense, robust flavour profile. The rind on this variety becomes thicker and more pronounced.
History and Traditions of Durrus
Durrus was created in the late 1970s by Jeffa Gill in the Sheep’s Head Peninsula of West Cork. It was a pioneering cheese in the modern Irish farmhouse cheese movement. Gill revived traditional methods using milk from her own herd.
The region of West Cork is famous for its lush, green pastures and mild, damp climate. This environment is ideal for dairy farming and contributes to the quality of the milk. The area is also renowned for its artisan food producers, from smoked fish to craft beers.
Durrus quickly gained a reputation for excellence, helping to put Irish artisan cheese on the international map. It is often enjoyed as part of a traditional Irish ploughman’s lunch. The cheese embodies the spirit of the Irish culinary renaissance.
Durrus Production Process
The process begins with high-quality, pasteurised cow’s milk from local herds. The milk is gently warmed and inoculated with starter cultures and rennet. This causes the milk to coagulate into a solid curd.
The curd is then cut into small pieces to release the whey. It is hand-ladled into moulds, a traditional technique that preserves the delicate structure. The young cheeses are then lightly pressed to expel additional whey.
Salting occurs either by dry salting or brining, which helps to form the rind. The cheeses are aged in humid cellars for four to eight weeks. During this time, they are regularly washed with a brine solution, which encourages the development of the signature rind and flavourful B. linens bacteria.
Durrus Wine or Beverage Pairings
Classic regional pairings include a crisp Irish cider or a nutty Irish ale. The effervescence and acidity of cider cut through the cheese’s richness beautifully. A local stout also complements its earthy notes.
For wine, choose a medium-bodied white like an Alsace Pinot Gris or a French Chardonnay. These wines have enough acidity and fruit to balance the cheese’s creaminess. A light, fruity red wine such as a Pinot Noir can also be an excellent match.
Suitable Fruit and Vegetables with Durrus
Fresh, crisp apples and pears provide a sweet and textural contrast to the creamy cheese. Their juiciness and slight acidity refresh the palate between bites. Ripe figs or a dollop of fig jam also pair wonderfully, adding a lush sweetness.
For vegetables, consider lightly pickled gherkins or cornichons for a sharp, acidic kick. Toasted walnuts or hazelnuts add a delightful crunch and nutty flavour that echoes notes in the cheese. A simple green salad with a sharp vinaigrette makes a perfect accompaniment on a cheese board.
Suitable Meat and Fish Dishes for Durrus
Durrus melts superbly, making it an ideal topping for a gourmet burger. It adds a luxurious, creamy element to a classic beef patty. The cheese also works wonderfully in a toasted sandwich with thinly sliced ham or roast chicken.
For a more refined dish, try serving it alongside a slice of smoked salmon or trout. The smokiness of the fish complements the earthy, fungal notes of the cheese. It can also be baked into a tart or quiche with bacon or smoked ham for a hearty meal.
Presentation of Durrus
Always remove Durrus from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18-20°C. At this temperature, its texture becomes perfectly creamy and its flavours fully express themselves.
Present the whole wheel or a large wedge on a wooden board or slate plate. Use a proper cheese knife with a forked tip for serving. This allows guests to cleanly cut a portion without crushing the delicate paste.
Arrange accompaniments like crackers, bread, fruit, and nuts around the cheese. Ensure there is a separate knife for each cheese on the board to avoid mixing flavours. Provide small plates and napkins for guests to enjoy their selections.
Durrus Recipe Ideas
Durrus and Caramelised Onion Tartlets
These elegant tartlets make a perfect starter or light lunch. The sweetness of the caramelised onions balances the savoury depth of the Durrus. They are surprisingly simple to prepare and always impress guests.
You can use ready-made pastry to save time. The key is to cook the onions slowly until they are deeply golden and sweet. Serve the tartlets warm from the oven with a simple side salad.
- 1 sheet of ready-rolled shortcrust pastry
- 2 large onions, thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp brown sugar
- 150g Durrus cheese, rind removed and diced
- 2 eggs
- 100ml cream
- Salt and black pepper to taste
- Preheat your oven to 200°C. Roll out the pastry and use it to line four individual tartlet tins. Prick the bases with a fork, line with baking paper, and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until golden. Set aside.
- While the pastry cooks, heat the oil and butter in a pan over low heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally, until very soft and golden. Stir in the brown sugar and cook for another 2 minutes. Remove from heat.
- In a jug, whisk together the eggs and cream. Season with salt and pepper.
- Divide the caramelised onions between the pastry cases. Scatter the diced Durrus over the onions. Carefully pour the egg and cream mixture over the top.
- Bake for 15-20 minutes until the filling is set and golden. Allow to cool for a few minutes before serving.
Warm Durrus and Potato Gratin
This gratin is the ultimate comfort food, perfect for a chilly evening. The creamy, melting quality of Durrus makes it an ideal cheese for baking. It pairs beautifully with the soft layers of potato.
The dish can be prepared ahead of time and baked just before serving. Use a mandoline to get uniformly thin potato slices for even cooking. This recipe serves four as a hearty side dish.
- 1 kg potatoes, such as Maris Piper or Desiree
- 1 clove garlic, halved
- 200g Durrus cheese, rind removed and grated
- 300ml double cream
- 100ml whole milk
- 1 tsp fresh thyme leaves
- Freshly grated nutmeg
- Salt and white pepper to taste
- Butter for greasing
- Preheat the oven to 180°C. Rub the inside of a medium baking dish with the cut garlic clove, then grease the dish with butter.
- Peel the potatoes and slice them very thinly, about 3mm thick. Layer the potato slices evenly in the prepared baking dish.
- In a jug, mix together the cream, milk, thyme, a good grating of nutmeg, salt, and pepper. Pour this mixture evenly over the potatoes.
- Scatter the grated Durrus cheese over the top. Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for another 20-30 minutes, until the top is golden brown and the potatoes are tender when pierced with a knife. Let it stand for 10 minutes before serving.
Similar Cheeses and Alternatives to Durrus
If you enjoy Durrus, you will likely appreciate other washed-rind cheeses from the British Isles. Ardrahan, another celebrated Irish farmhouse cheese, offers a similarly pungent aroma and robust flavour. It is also made from cow’s milk and has a supple texture.
From England, look for Stinking Bishop or Waterloo. These cheeses share the characteristic washed rind and creamy, intense paste. They provide a similar taste experience with their own unique regional characteristics.
For a French alternative, consider Pont-l’Évêque or Livarot. These Normandy cheeses are also washed-rind and boast a rich, complex flavour profile. They are typically a bit stronger and firmer than Durrus but belong to the same family of cheeses.
Durrus cheese: Questions and answers
What beverages pair well with Durrus cheese?
Crisp Irish cider or nutty ale beautifully cut through Durrus cheese’s richness. A medium-bodied white wine like Chardonnay complements its creamy texture. Light red wines such as Pinot Noir also make excellent pairings.
What are good substitutes for Durrus cheese?
Durrus cheese ardrahan is an excellent Irish alternative with a similar washed-rind profile. For a French option, try Pont-l’Évêque which shares the creamy texture. Stinking Bishop from England also offers comparable pungent and earthy notes.
Is Durrus cheese safe for everyone to eat?
Durrus cheese is made from pasteurised milk, making it safe for most people. Pregnant women and those with compromised immune systems should consult a doctor. Always follow storage guidelines to ensure food safety.
What is the shelf life of Durrus cheese?
Properly stored Durrus cheese will last about two to three weeks in the refrigerator. Always check for any off smells or mould beyond the rind before consuming. Consume opened cheese within a week for the best quality.
Where can I buy authentic Durrus cheese?
Look for Durrus cheese in specialty cheese shops or well-stocked supermarkets. Many online retailers also offer authentic Durrus cheese with reliable delivery. Check for reputable Irish food importers to ensure you get the genuine product.
What is the correct way to cut Durrus cheese?
Use a cheese knife with a forked tip to cleanly slice Durrus cheese without crushing it. Cut small wedges from the wheel to preserve the remaining cheese’s shape. Always use a separate knife for different cheeses to avoid mixing flavours.
How do I properly eat Durrus cheese?
Serve Durrus cheese at room temperature, around 18-20°C, to enjoy its full creamy texture. Pair it with crisp apples, pears, or crusty bread to complement its flavours. Include the edible rind for an added earthy note.
Does Durrus cheese need to be refrigerated?
Yes, Durrus cheese should be stored in the refrigerator when not being served. Keep it at a consistent temperature of 4°C to maintain freshness. Always bring it to room temperature for about an hour before eating.
What is the best way to store Durrus cheese?
Wrap Durrus cheese in wax paper or parchment paper to allow it to breathe. Store it in the vegetable drawer of your refrigerator at around 4°C. Keep it away from strong-smelling foods to prevent flavour transfer.
How should I use Durrus cheese in cooking?
Durrus cheese melts beautifully, making it ideal for gourmet burgers or toasted sandwiches. You can bake it into a tart or gratin for a rich, creamy dish. Always add it towards the end of cooking to preserve its delicate flavour.