Our Cheese

We produce our cheese using age old artisanal methods, with a Swiss cheese ‘harp’ to cut the curd by hand in a traditional copper lined cheese vat. The curds drain in their molds as they are turned by hand to gently form their shape.

Following a bath in briny water to absorb the salt they are then gently washed, wiped and turned each day in our ripening rooms in order to develop their characteristic mottled pinky grey rinds.

Durrus Cheese
durrus original label

Durrus Cheese

Milk: Cow's milk, pasteurised

Type: Semi-soft, rind ripened

Sizes: 1.3 kilograms and 360 grams

Ready for eating: 4 weeks for the small, 6 – 10 weeks for large

Recent awards:

  • Gold medal, Irish Cheese Awards, 2021
  • Gold medal, Artisan Cheese Awards, UK, 2021
  • Gold medal, Irish Cheese Awards, 2019
  • Gold medal, Blas na hÉireann Irish Food Awards, 2017
  • Gold medal, British Cheese Awards, 2017
  • 2 Gold Stars, Great Taste Awards, UK, 2016
  • Bronze medal, British Cheese Awards, 2016

The original recipe created by Jeffa Gill in 1979. Durrus Cheese has a natural rind that is developed slowly by washing it with cultures that are specific to our dairy. These cultures develop the mottled pinkish skin as the cheeses ripen in our curing rooms.

The paste is straw coloured with irregular tiny holes and a soft pliable texture. The flavour of the Durrus can range from mild, mellow and grassy when young to rich, strong and earthy when aged.

Durrus Cheese has won many awards, both nationally and internationally, most recently it was awarded a Gold Medal at both the 2017 Irish Food Awards and 2017 British Cheese Awards, and 2 Gold Stars at the 2016 Great Taste Awards from the Guild of Fine Foods, UK.


durrus og

Durrus Óg

Milk: Cow's Milk, pasteurised

Type: Soft/Semi-soft, rind ripened

Sizes: 225 grams

Ready for eating: from 10 days

Recent awards:

  • SILVER medal - Artisan Cheese Awards UK, 2021
  • GOLD medal for the Simply Better Durrus Óg - Blas na hÉireann Irish Food Awards, 2021
  • Best Semi Soft Cheese - Artisan Cheese Awards, 2018 & 2019
  • Best Irish Cheese - British Cheese Awards, 2017
  • 3 Gold Stars - Great Taste Awards, UK, 2016

Durrus Óg is a soft, young cheese that has a thin pinkish rind. The Durrus Óg was created in 2008 while tinkering around with sizes and maturity of our cheese. Having always melted the Durrus in one of our favourite dishes Tartiflette which would traditionally be made with French Reblochon, we were curious to see if we could create a version of our cheese that would more closely resemble this French classic. Hence Durrus Óg was launched and received a Silver Medal from the World Cheese Awards at it’s debut outing that year.

Durrus Óg continues to be highly acclaimed having been judged as the Best Semi Soft Cheese at the Artisan Cheese Awards in 2018 & 2019 as well as Best Irish Cheese at the British Cheese Awards, 2017. In 2016, Durrus Óg recieved the prestigious 3 Gold Stars Great Taste Award.

Durrus Óg is ideal on a cheeseboard, it also melts incredibly well in cooking and offers a great alternative to Reblochon in dishes such as tartiflette, pasta dishes, baked tartlets and more.

durrus smoked

Durrus Smoked

Milk: Cow's milk, pasteurised

Type: Semi-soft, rind ripened, smoked

Flavour: Mild, oak smoked with creamy sweet notes

Size:  225 grams

Ready for eating:  from 10 days

Recent awards:

  • GOLD medal - Irish Cheese Awards, 2021
  • Class Winner - Irish Cheese Awards 2015

Our smoked cheese is made in small rounds and gently oak smoked. This is the newest cheese to our range and benefits from the gentle addition of the smoke without over powering the sweet creaminess of the young cheese.

durrus smoked

Dunmanus Cheese Label


Milk: Cow's Milk, pasteurised, summer milk only

Type: Semi-hard, seasonal

Sizes: 3 kilograms

Ready for eating: from 6 to 14 months

Recent awards:

  • GOLD medal - Irish Cheese Awards, 2021
  • SILVER medal - Artisan Cheese Awards UK, 2021
  • GOLD medal - Irish Cheese Awards, 2019

Dunmanus Cheese is a hard, aged cheese made from pasteurised cow's milk. This is a seasonal cheese, in that we use only summer milk in the production of Dunmanus. Throughout the long summer days, the cows graze the lush, green meadows that are moistened with salt laden rains from the nearby Atlantic Ocean. These cows produce high quality, creamy, and truly wonderful milk – a cheesemaker's dream ingredient.

Using the time-honoured cheese making skills that have been perfected at Durrus Cheese since 1979, the milk is crafted into a cheese that is pressed and aged for a minimum of 6 months in our ripening rooms.

The flavours of Dunmanus Cheese range from gently sweet and nutty at 6 months, to more savoury and grassy (with a hint of sharpness) beyond 10 months. We consider Dunmanus Cheese a table cheese in our own house; and by this we mean we keep it on the table or kitchen counter (no need to put Dunmanus away in the fridge). We use it for everything – Ploughman's style lunches, fantastic cheese on toast, melted in gratins, grated over pasta, or simply eaten with no fuss and straight down the hatch!

dunmanus durrus cheese