Now regarded as one of the classic Irish washed rind cheeses, Durrus was first made in 1979 by Jeffa Gill who moved from England in the early 1970s & bought a small farm on the hillside of Coomkeen just outside the village of Durrus in West Cork. At the time, there was a movement towards self-sufficiency and returning to the land in this part of Ireland. Jeffa Gill became part of a pioneering group of women who established the Irish artisan cheese industry, alongside Veronica Steele and Giana Ferguson.
Today she, her daughter Sarah Hennessy and her neighbour Ann Mc Grath, still make the cheese as Jeffa originally did in a copper lined vat.
Durrus has a sweet milk, buttery, smooth textured paste and there are vegetal flavours and sometimes even a hint of bitter cocoa on the rind.