What the press say about us...
"A Plate of Ripe, Buttery Durrus Cheese"
Tom Doorley writes about Corrigan's Mayfair restaurant, on Upper Grosvenor Street, London
Irish Times January 31st 2009		   Durrus Cheese
 
"It is a uniquely bespoke food, for where else would you be able to enjoy a food that is still made by the person who invented the cheese, a cheese that is unlike any other in the world?"
Irish Times December 2008
 
"For her (Jeffa), the magic is in exporting her cheese, to know that her product is being sold and served from New , the magic is in exporting her cheese, to know that her product is being sold and served from New York to Hong Kong"
Culture Cheese Magazine, Winter 2008
 
"Cows milk cheese made from raw milk. Cheese is light hay colour, round form, about 3cm high, with widely-spaced and irregular holes. Intense aroma of green leaves and forest undergrowth, soft paste, sweet opening flavours, very creamy, a slight astringent closure with a lightly acidic note as well as flavours of grass and herbs. In total, an interesting and very good cheese, reminds one of toma cheeses from the Valley of Ossola."
Tasting notes from Slow Foods 2002 in Italy.

"Ms. Gill's cheese seems to me to be the perfect exemplar of how the farmhouse cheese industry in Ireland is maturing confidently"
The Irish Times

  
Durrus in Japan
Durrus in Japan
 

"a mouthful will make you a lifetime subscriber...(to help)...to keep unpasteurised cheeses
just the way they are"
Tamsin Day Lewis
Weekend Telegraph (UK)

"It is impossible to imagine a more complete handmade product"
Cara magazine (Ireland)

"....so delicate and complex so long a flavour....it's a masterpiece"
Daily Telegraph (UK)

"Jeffa Gill's cheese would stand next to any French master's"
Sunday Times (UK)

"....a characteristic rich flavour and smooth texture"
Country Living (UK)

"....delicious as any Tomme I have had in Savoie"
Gourmet (USA)