Cheeses of the week include the following Durrus made from Unpasteurized milk, traditional animal rennet. It takes approximately 8 lit res of milk to make each 3lbs wheel of Durrus. Mild, creamy and sweet with a deep aftertaste when young but stronger and fruitier as it ages.
Crozier Blue made from Pasteurized sheep's mil,vegetarian rennet. made in a similar way to Cashel blue, but using sheep's milk.Crozier is mellower than Roquefort, not as harsh, and richer. The blueing is more gentle and less pervasive. An excellent,consistent cheese from great cheese makers.