This cheese from its namesake, Durrus, Co Cork, Ireland is one of the select cheeses that Slow Food recognizes within its Irish Raw Cheese Presidium. It is a semi-soft, rind washed cheese made with raw cow’s milk and traditional rennet. Jeffa Gill has been making Durrus since 1979 and she describes the cheese ‘as a deep complex flavor capturing the elemental nature of this part of Ireland’ 1 box (1.9oz) minifillo shells 5oz Durrus Cheese pistachio nut pieces 6 Tbsp quince paste 4 Tbsp water In a small saucepan heat the quince and water together until it liquifies. Set aside. Follow directions on box for fillo shells. When baked, add Durrus Cheese pieces. Spoon quince mixture on cheese and return to oven for 7 minutes or until cheese has melted. Top with pistachio nut pieces or substitute with a different nut if you prefer.
