Durrus

admin — Sun, 29 Nov 2009 13:30:15 +0000

Durrus is a washed rind cow’s milk cheese from Ireland. It was invented by Jeffa Gill in 1979, and is made by traditional methods. Durrus is produced in the valley of Coomkeen, on the Sheep’s Head Peninsula in the southwest corner of Ireland, where local herds provide the raw milk needed to make it.

Durrus is a round, semi-soft cheese. It has a pale interior with a pinkish, yellow-gray rind. It is aged for 3 to 5 weeks to allow the flavour to mature. It has a mild and creamy taste that becomes stronger and fruitier as it ages. The odour is mild to strong, depending on age. Durrus should be served at room temperature, and is best with fruit (especially pears), toast, and in fondue.

Durrus has won many awards from competitions such as the IFEX International Cheese Awards, the World Cheese Awards, and the British Cheese Awards. In 2005, it won the IFEX Irish Farmhouse Cheese Maker of the Year award.

Cashel Blue

admin — Sun, 29 Nov 2009 13:27:08 +0000

Cashel Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture. Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb. It has large blue flecks, made by the action of Penicillium roqueforti. Made in Ireland, this is one of the country’s few blue cheeses, made from unpasteurised cow’s milk mostly sourced from the Friesian herd on the farm. It is frequently used in cooking as it is not as salty as other blue cheeses. It is made on the farm of Jane and Louis Grubb and it was first marketed in 1984. More recently, a sister cheese Crozier Blue was launched and is made using sheep’s milk.

CheesiPedia » Ireland

Durrus

Cashel Blue