Durrus is a washed rind cow's milk cheese from Ireland.
It was developed by Jeffa Gill in 1979, and is made by traditional methods.
Durrus is produced in the valley of Coomkeen, near the village of Durrus on the Sheep's Head Peninsula in County Cork Ireland, where local herds provide the raw milk needed to make it.
[citation needed] Durrus is a round, semi-soft cheese.
Durrus should be served at room temperature, and is best with fruit (such as a pear), on toast, and in fondue.