FORMAGGIO.IT

Il Portale del Formaggio

The milk for Durrus comes from a neighbouring farm each morning and is processed in a magnificent, a copper vat in Jeffa Gill's charming dairy. Over the next few weeks the natural moulds and yeasts in the air gradually form a coat, which both protects the cheese and helps in the ripening process. When young, Durrus is buttery, mild and slightly acidic, mellowing out to a salty - smooth, compact cheese that resembles a French Tomme. There is the smell of the earth on the rind and the medley of flavours includes caramel toffee, tart apples and a hint of smoke, with a nutty creamy Nice on the finish. The cheese matures in four to eight weeks and has a fat content of 45 per cent.