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Cheese from Ireland, West Cork
Raw cow milk is made with mesophilic lactic starters, then moulded and brined; the salt brine gives the rind its pink-yellow colour. The young cheeses are smeared with ripening cultures, and a surface flora led by the yeast Debaryomyces hansenii and the bacteria Corynebacterium casei and Arthrobacter arilaitensis grows on the rind. The round, semi-soft cheese ripens for about a month.
| Raw cow milk from local herds | [mounier2005][chefsmandala] |
| Mesophilic lactic starter | [mounier2005] |
| Commercial smear cultures OFR9 and BL2 | [mounier2005] |
| Salt (brine) | [chefsmandala] |
| Starter | mesophilic lactic starter; surface smear cultures |
Total time across the recorded steps: 30 days
What changes: Lactic starter goes into raw cow milk from local herds
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk is made with mesophilic lactic starters, then moulded and brined; the salt brine gives the rind its pink-yellow colour. The young cheeses are smeared with ripening cultures, and a surface flora led by the yeast Debaryomyces hansenii and the bacteria Corynebacterium casei and Arthrobacter arilaitensis grows on the rind. The round, semi-soft cheese ripens for about a month. Made in 5 steps over 30 days. The longest step, ripen, takes 30 days (Chef's Mandala). Salt is 3 % (Mounier J 2005). Mesophilic lactic starters and Debaryomyces hansenii, the only yeast found on the rind do most of the fermenting.
| Main step | 30 daysReported[chefsmandala] | Ripen |
|---|---|---|
| Salt | 3 %Measured[mounier2005] | Smear and wash the rind |
An Irish farmhouse washed-rind cheese made from raw milk, where most Irish smear cheeses use pasteurised milk; its rind flora comes mostly from the dairy's own yeasts and bacteria, not from the cultures it is smeared with.
The milk is raw. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in certain cheeses during ageing. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Jeffa Gill was part of the revival of Irish farmhouse cheese in the late 1970s and first made Durrus in 1979.
