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 Vacherin cheese is a cow’s-milk (French vache, “cow”) cheese. Two main types of French or Swiss Vacherin cheeses exist.
One is a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind and called Vacherin Mont d’Or. Made from cow’s-milk in Switzerland or France, usually in villages of the Jura region (an origin [...]
Rochebarron (sometimes incorrectly spelt Rochebaron) is a soft blue cheese made from unpasteurised cow’s milk, in the town of Beauzac in the Auvergne region, in the Massif Central, France.This cheese in one of several that are made by curdling milk and separating the curds from the whey. Pressed into moulds, Rochebarron is then pierced with [...]