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Brie De Meaux 180g
1 × €7.20 -
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Petit Reblochon 230g
1 × €9.50
Brie De Meaux 180g 
Petit Reblochon 230g Subtotal: €16.70
“Petit Reblochon 230g” has been added to your Bag. View Bag
Durrus Og 225g
About This Cheese
Durrus Og is a semi-soft, washed-rind Irish Farmhouse cheese with a mild and creamy flavour. The orangey pink washed rind gives the cheese mild earthy flavour which pairs perfectly with the buttery inside. This cheese makes a great alternative to Reblochon in recipes like Tartiflette.
TypeSoft
Rennettraditional
RegionDurrus, co Cork
ProducerJeffa Gill
Milkcow
Rindwashed
€5.80
Story
Having previously used the original Durrus cheese for making Tartiflette, Jeffa set off to make a new cheese inspired by the French classic Reblochon. After experimenting with many different sizes and age profiles Durrus Og was created. Since its beinging in 2008, this cheese has gone on to win many prizes and holds a firm place in Irish artisanal cheese. We love this cheese on any cheeseboard and of course, melted into many a recipe.
Producer
Jeffa Gill has been making Durrus at her hillside farmhouse in West Cork since 1979. She has been more recently joined by her daughter Sarah. West Cork has long been associated with milk production in Ireland, thus making it an ideal location for cheesemakers; whilst the wet, saline sea air makes the area eminently suited to washed rind production. Durrus is one of those true artisanal products which reflect the environment in which they are produced. The milk comes from two local famers whose cattle graze around the edges of Dunmanus Bay (cheeseclub notes)
Goes Well With
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Recipes
FAQs
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Cheese should be unpacked and stored in a cool place, ideally around 5 degrees. Take out about an hour before serving, and allow to come to room temperature. Leaving cheese come up to room temperature (“to chambre”) allows it to develop a fuller, more aromatic flavour. Beware temperatures that are too warm (hot kitchen) and try and let the cheese come up to temperature in a relatively cool place like a cool pantry. Harder cheeses can need a little more time than softer ones.
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Cheeses like cheddars that have more open texture pastes where the curd is not heavily compacted during the cheesemaking process can have occasional blue veining. Though this blueing is caused by unintentional rouge pencillium genus mould that has found its way into the cheese, it is often sought after for its contributing flavour.
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Frequently, cheeses that start to grow mould while aging, in storage, or during transit can be salvaged and are safe to consume. In the case of blue/white mould that has begun to form, it can be scraped off with regular dinner knife or back of chef knife, and bloomy rind cheeses often begin to re-rind themselves on the cut surface which can just be cut off or eaten.
Spoiled cheese has some key indicators – if you get an ammonia/sour smell or taste then it goes in the bin.
Fresh, high moisture, young cheeses (think mozzarella/ricotta/mascarpone/cream cheese) that have mould growing should be discarded immediately.
Moulds that show up with black or reddish hue should be discarded.
Our primary aim is to provide delicious, quality, safe cheeses to our Sheridans customers however cheese is a living thing with an agenda of its own. If you believe your cheese (or other food item) has spoiled, please contact us immediate at online@sheridanscheesemongers.com for a replacement or refund.
Nutritional Information
