Durrus

Durrus (Irish: Dubh Ros / Durrás) is a village located in West Cork, six miles (9.7 km) from Bantry, County Cork, Ireland. It is situated at the head of the Sheep's Head peninsula – a European Destination of Excellence – and the Mizen Head peninsula. A number of public gardens have been established in the area, including 'Kilvarock' and 'Cois Abhann'.

Durrus has recently been announced as a key staging post on the new Wild Atlantic Way driving route which will help tourists to explore the Irish coastline from the Inishowen peninsula in Donegal to Kinsale in County Cork.

Name

Durrus was formerly known as both Four Mile Water (mid-19th century, after the nearby river) and Carrigboi (from Carraig Bhuí, the Irish for Yellow Rock). Today there is some dispute about proper form of the village's name in the Irish language – with both Dubh Ros (meaning black or dark headland) and Dúrras (which is in use on local road signs).

History

The village is the location of Cool na Long castle, built by the McCarthy (Muclagh) family. The castle is now in a ruined state, despite efforts to have it taken into state charge by the late antiquarian Paddy O'Keeffe. The present village was laid out by the Bandon estate when the lease of Rev. Evanson's interest expired in 1854. Around this time a manor court for debt recovery was held once a month, with petty sessions once a fortnight. The former courthouse is still standing.

Durrus Farmhouse Cheese

Coordinates: 51°38′45″N 9°31′40″W / 51.64590°N 9.527728°W / 51.64590; -9.527728

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.

Durrus is a round, semi-soft cheese. It has a pale interior with a pinkish, yellow-grey rind. It is aged for 3 to 5 weeks to allow the flavour to mature. It has a mild and creamy taste that becomes stronger and fruitier as it ages. The odour is mild to strong, depending on age. Durrus should be served at room temperature, and is best with fruit (such as a pear), on toast, and in fondue.

Awards

Durrus has won many awards at competitions such as the IFEX International Cheese Awards, the World Cheese Awards, and the British Cheese Awards. Some other awards are: