Durrus is a semi-soft cheese with a washed, yellowish-grey rind.
Inside, the cheese is dotted with small holes, and has a buttery texture with complex aromas.
It is made in two sizes: 380g rounds (5cm x 10cm) and 1.5kg wheels (18cm x 6cm.)
The cheese is made from raw cow's-milk curdled with animal rennet, and aged 4 to 5 weeks.
In 1988, she switched to using milk from a neighbour's Friesians.
Fletcher, Janet. Irish cheesemaker fashions a dandy. San Francisco Chronicle. 11 March 2004.
RTÉ One: The Afternoon Show. Interview with Kevin Sheridan: Christmas Cheese Boards. 12 December 2007. Retrieved February 2009 from http://www.rte.ie/tv/theafternoonshow/2007/1212/cheese509.html
Semi-Firm CheesesAppenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese
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