Patrick Oconnell
Dubliner cheese is a hard, pasteurised cow's milk cheese with a sweet, nutty, and sharp flavour. It is made in County Cork, Ireland, and has been sold internationally under the Kerrygold label since 1996. The cheese is named after Dublin, the capital of the Republic of Ireland, and is known for its robust flavour and granular texture. The recipe was developed by accident in 1990 by John Lucey, a food science Ph.D. student, who later sold it to the Carbery Group, which remains the largest producer of the cheese. The cheese is aged for at least 12 months, with its flavour profile developing over time due to the addition of specific bacterial cultures.
How is Dubliner Cheese Made?
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard, mature, sweet, granular, robust, nutty, sharp |
| Milk | Pasteurised cow's milk |
| Manufacturer | Carbery, County Cork, Ireland |
| Brand | Kerrygold |
| Rennet | Coagulated |
| Age | Over 1 year |
| Crystals | Contains natural calcium lactate cheese crystals |
| Bacterial Culture | Specially selected bacterial culture added |
| Lactic Acid | Produced by bacterial culture |
| Ripening | Up to 2 years |
| Salt | Added to enhance flavour |
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What You'll Learn
History of Dubliner Cheese
Dubliner cheese was first created in 1990 by John Lucey, a food science Ph.D. student. He named his accidental invention Araglen, or Araglin, after a village in Cork County, simply because he liked the sound of the word. However, when Carbery Milk Products bought the recipe from Lucey and began manufacturing the cheese on a large scale, they changed its name to Dubliner. They wanted a snappy, attention-grabbing name that would evoke a strong association with Ireland, and the city of Dublin seemed to fit the bill. Despite the name, Dubliner cheese has always been produced in Cork County.
The cheese is made from pasteurised cow's milk and aged for at least 12 months, although it can be left to mature for up to 18 months or even two years. The ageing process is critical to the development of Dubliner's distinctive flavour profile. During this time, the cheese develops lactic acid, which combines with calcium to form white calcium crystals. These crystals add a gritty texture and enhance the cheese's flavour.
Dubliner is known for its sweet, nutty, and peppery flavour, which has been likened to a combination of mature cheddar and Parmigiano. The cheese has a hard texture and is suitable for vegetarians, as it is made without animal rennet. It is often served with full-bodied wine, Guinness, or crusty brown bread, and it can also be purchased in a reduced-fat variety.
Since its creation in the 1990s, Dubliner has become a classic Irish cheese, marketed internationally under the Kerrygold label. The recipe has been adapted to include new flavours, such as Irish Stout, which adds malty and bittersweet notes to the cheese.
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Ingredients and Flavour Profile
Dubliner is a hard cheese made from pasteurised cow's milk. It is aged for at least a year, and sometimes up to 18 months or even two years. The cheese is known for its sweet, nutty, and sharp flavour profile. The sharp notes are usually the first to come out, followed by nuttiness, and then sweetness, leaving a primarily sweet aftertaste. The cheese is also described as having a well-balanced mix of cultures and naturally occurring amino acids.
The process of making Dubliner cheese involves adding a specially selected bacterial culture during manufacturing, which contributes to its flavour and produces lactic acid. As the cheese ripens, the lactic acid combines with calcium to form white calcium crystals, adding a gritty texture and enhancing the flavour. The specific bacterial cultures break down the components of the cheese, such as fat and protein, into smaller fractions, each with its own individual flavour. When combined, these fractions create the typical rounded flavour of Dubliner.
One of the key ingredients in Dubliner cheese is salt, which is added within a range of 1.6% to 2.0%. Salt acts as a preservative and enhances the flavour of the cheese. The maturation process is crucial in developing the distinct flavour profile of Dubliner. Proper maturation conditions play an essential role, and the cheese is left to mature and develop its unique taste over time.
Dubliner cheese is often compared to mature cheddar in terms of sharpness and texture. However, it also has a buttery sweetness reminiscent of Parmigiano. The cheese may contain natural calcium lactate cheese crystals, which appear as small white pieces. These crystals are a result of the ageing process and add to the flavour and texture of the cheese.
In terms of flavour pairings, Dubliner cheese is versatile. It can be served alongside full-bodied wines like Cabernet, enjoyed with a freshly pulled pint of Guinness, or simply melted between slices of crusty brown bread. The cheese also comes in flavoured varieties, such as the Kerrygold specialty, which is a classic 12-month-old Dubliner infused with Irish Stout, adding malty and bittersweet undertones.
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Production Process
Dubliner cheese is a hard, mature cheese made from pasteurised cow's milk. The cheese is known for its sweet, nutty and sharp flavour, with a texture similar to cheddar. The production process of Dubliner cheese involves the following steps:
Milk Preparation: The first step in the production of Dubliner cheese is to source high-quality pasteurised cow's milk. The milk is collected from grass-fed cows, ensuring a rich and diverse flavour profile.
Bacterial Culture Addition: During the cheese-making process, a specially selected bacterial culture is added to the milk. This bacterial culture not only contributes to the unique flavour of Dubliner cheese but also produces lactic acid. The lactic acid combines with calcium during ripening, resulting in the formation of natural calcium lactate cheese crystals, which add a gritty texture and enhance the overall flavour.
Coagulation and Cutting: The milk is then coagulated using microbial enzymes instead of animal rennet, making the cheese vegetarian-friendly. The curds and whey are separated, and the curds are cut into small pieces. This step helps to break down the cheese mixture and release moisture, aiding in the development of the desired texture.
Heating and Stirring: The cut curds are then heated and slowly stirred. This step further removes moisture from the curds and helps to create a firmer texture. The heat also contributes to the breakdown of the curds, facilitating the formation of the desired granular structure.
Moulding and Pressing: The heated curds are then placed into moulds and pressed to form blocks of cheese. This step helps to remove any remaining moisture and gives the cheese its distinctive shape. The cheese blocks are typically formed in 20kg blocks before being cut into smaller retail packs.
Salting: Salt is added to the cheese in controlled amounts, ranging from 1.6% to 2.0%. Salt acts as a preservative and also enhances the flavour of the cheese. It is important to maintain tight limits on salt addition to ensure the cheese meets industry standards and falls within the acceptable range.
Aging and Ripening: The blocks of cheese are then left to age and ripen for at least 12 months, although some batches can be aged for up to 18 months or even two years. Proper maturation conditions are crucial in developing the distinct flavour profile of Dubliner cheese. During this time, the cheese continues to develop its flavour, texture, and colour, with the lactic acid and calcium interacting to form the characteristic white calcium crystals.
Quality Control and Grading: Throughout the aging process, in-house graders regularly inspect the cheese to ensure it meets strict quality standards. The cheese is monitored for variations in flavour, texture, and colour, as these can occur due to the live nature of the product. Only cheese that passes the rigorous quality checks is released to the market.
Cutting and Packaging: Finally, the aged cheese blocks are cut into retail packs and packaged for distribution. On occasion, the packs may have a rough surface, which is a result of being cut from the end of a 20kg block. The packaged cheese is then distributed to retailers and consumers, ready to be enjoyed.
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Ripening and Maturation
During ripening, the lactic acid produced by the bacterial culture combines with calcium to form natural calcium lactate cheese crystals. These crystals are what give Dubliner cheese its distinctive gritty texture and enhanced flavour. The formation of these crystals can be seasonal and may not always occur, but they are a desirable characteristic of well-ripened Dubliner cheese.
The maturation process for Dubliner cheese typically lasts at least 12 months, and the cheese is considered a baby compared to other European varieties, which can age for many years. During maturation, the cheese is monitored regularly by in-house graders to ensure it meets strict quality standards before being released to the market.
The specific bacterial cultures added during the manufacturing process contribute to the flavour development of Dubliner cheese. These bacteria break down the components of the cheese, such as fat and protein, into smaller fractions, each contributing to the overall flavour profile. One of the key flavour enhancers is salt, which is added within a tight range of 1.6% to 2.0% to magnify the flavours and act as a preservative.
The maturation process also allows the cheese to develop its characteristic hardness, similar to a Cheddar, and its complex flavour profile, which includes nutty, sharp, and sweet notes. The proper maturation conditions are essential in forming the distinct flavour and texture of Dubliner cheese.
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Variations and Pairings
Variations
Kerrygold Dubliner is vegetarian-friendly, as it doesn't use animal rennet, instead opting for microbial enzymes. However, other manufacturers may use animal rennet in their recipes, so it's important to check the label if you're looking to avoid cheese made with animal rennet.
Flavoured variations of Dubliner cheese also exist, with the most well-known being the Kerrygold specialty, a Dubliner cheese with Irish Stout. This variation adds noticeable malty and bittersweet undertones to the classic cheese.
Pairings
Dubliner is a versatile cheese that can be paired with a variety of beverages and dishes. Its flavour profile, which ranges from nutty to sharp to sweet, complements a full-bodied wine like Cabernet or a freshly poured pint of Guinness. It can also be enjoyed melted between slices of crusty brown bread.
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Frequently asked questions
Dubliner cheese is made from pasteurised cow's milk.
A specially selected bacterial culture is added to the milk during manufacturing, which produces lactic acid. The cheese is then left to ripen for up to two years, during which time the lactic acid combines with calcium to form white calcium crystals, adding a gritty texture and enhancing the flavour.
Dubliner cheese is a mature cheese, aged for over a year. Classic Dubliner is supposed to be left to mature and develop for at least 12 months, though it can be left to age for up to 18 months.
