One of the earliest of the 'new wave' of farmhouse cheesemakers, Jeffa Gill has been producing her beautiful washed-rind semi-soft cheese in her dairy in the quiet Coomkeen Valley on the Sheeps Head Peninsula since 1979. It is widely recognised as one of the great Irish cheeses.
Originally Durrus Farmhouse Cheese was made from the raw milk of their own small herd but, as cheese production outgrew the farm's milk production, Jeffa decided to concentrate on making cheese. The milk is now supplied all year round by the herd of two neighbouring farms, and the cheese is still made with unpasteurised milk and traditional rennet.
The washed rind takes on attractive pink-orange tones as it ages, and the flavour, which is often described as earthy, is unique, especially when mature.
Durrus is made in three sizes (1.4kg, 360g and the little 250g 'óg') and sold from 2 weeks upwards, depending on size (the smallest mature most quickly).
Jeffa welcomes visitors, by arrangement - tastings of this multi-award winning cheese can be arranged, and you can watch the cheesemaking through a viewing panel (around noon is best).
Also freshly laid free range eggs for sale.