Aging Secrets: How Long Does Dubliner Cheese Mature?

Dubliner cheese is a sweet, nutty, granular cheese made from pasteurised cow's milk and aged for at least 12 months. It is manufactured by Carbery, located in County Cork, Ireland, and marketed internationally by Ornua under the Kerrygold label. The cheese is named after the city of Dublin, although it is made in County Cork. But how long is Dubliner cheese aged?

The cheese is typically aged for 12 months

Dubliner cheese is a relatively new variety of cheese that has quickly become a favourite on the global gourmet scene. It is typically aged for 12 months, during which time it develops a unique blend of sweet, nutty, and slightly sharp flavours. This combination of flavours sets it apart from other cheeses and has made it a popular ingredient in various dishes.

The process of ageing Dubliner cheese for 12 months is crucial to developing its distinctive taste and texture. During this time, the cheese matures and dries out slightly, resulting in a firm and crumbly texture. The ageing process also affects the flavour, with the sharp notes coming to the fore initially, followed by nuttiness, and finally a lingering sweetness that remains in the aftertaste. This transition of flavours creates a complex and intriguing taste experience.

The cheese is made from pasteurised cow's milk and has a robust, aged texture similar to cheddar. The milk used is sourced from grass-fed cows, which contributes to the higher levels of beta-carotene and the resulting pale yellow colour of the cheese. The production process involves adding a bacterial culture, which not only contributes to the flavour but also produces lactic acid. This lactic acid combines with calcium during the ageing process to form white calcium crystals, adding a gritty texture and enhancing the flavour.

Dubliner cheese is a versatile ingredient that can be used in cooking, grating, or simply enjoyed on its own. It pairs well with a variety of wines, particularly full-bodied reds. Its complex flavour profile, firm texture, and nutritional benefits make Dubliner cheese a popular choice for cheese enthusiasts and cooks alike.

It can be aged for up to 18 months

Dubliner cheese is a relatively new variety of cheese, having been created in 1990 by John Lucey, a food science Ph.D. student. Despite its recent inception, it has quickly become a favourite on the global gourmet scene, known for its distinctive taste and texture.

The magic of Dubliner cheese lies in its complex flavour profile, which is achieved through a careful ageing process. While some varieties of Dubliner cheese are aged for at least 12 months, others can be left to mature for up to 18 months to develop a more intense flavour. This ageing process is crucial in forming the cheese's distinct flavour profile.

The longer ageing process gives the cheese a sharper, more pronounced flavour with well-rounded nutty and umami notes. This variety, known as Vintage Dubliner, is perfect for those who enjoy a more mature and intense taste experience. The ageing process not only enhances the flavour but also affects the texture of the cheese, making it firmer and crumblier.

The process of ageing Dubliner cheese involves leaving it to mature and develop over time. During this period, the cheese's flavour intensifies and transforms, starting with sharp notes that eventually give way to nuttiness and, finally, sweetness. This ageing process is a delicate and precise art, ensuring that each batch of Dubliner cheese meets the expected standards of flavour and texture.

The versatility of Dubliner cheese is showcased in its ability to stand alone as a snack or enhance various dishes. Whether grated over pasta, melted in a grilled cheese sandwich, or savoured on its own, Vintage Dubliner cheese promises a gastronomic experience that is both unique and memorable.

It is made from pasteurised cow's milk

Dubliner cheese is made from pasteurised cow's milk. It is a relatively new variety of cheese, with its recipe being developed in 1990 by John Lucey, a food science Ph.D. student. The cheese is named after the city of Dublin, although it is made in County Cork. The recipe was sold to the Carbery Group, which remains the primary producer of the cheese, and it is sold under the Kerrygold label.

The process of making Dubliner cheese starts with using grass-fed, full-fat, pasteurised cow's milk. The milk's higher levels of beta-carotene contribute to the bright yellow shade of the cheese. The most important part of the process is ageing, with the cheese being left to mature for at least 12 months, although it can be aged for up to 18 months. This ageing process gives the cheese its distinctive flavour and texture.

The flavour of Dubliner cheese is often described as a combination of Swiss cheese's nuttiness and sweetness with Parmesan's sharpness. It has a firm, slightly crumbly texture similar to cheddar and a natural pale yellow colour. The cheese may also contain natural calcium lactate crystals, which add a gritty texture and enhance its flavour. These crystals form during the ageing process when lactic acid combines with calcium.

Dubliner cheese is a versatile ingredient that can be used in a variety of dishes. It can be served on a cheese board, grated over pasta, melted in grilled sandwiches, or simply enjoyed on its own. It pairs well with full-bodied red wines, such as Cabernet, and is a popular choice for those looking to add a unique flavour to their meals.

It has a firm, slightly crumbly texture

Dubliner cheese is a relatively new variety of cheese, but it has quickly become a favourite on the global gourmet scene. It is known for its distinctive taste and texture. The cheese is made from pasteurised cow's milk and aged for at least 12 months, during which time it develops a firm, slightly crumbly texture. This texture is similar to that of a well-aged cheddar, with a slight crunch from the formation of calcium lactate crystals.

The firm texture of Dubliner cheese makes it a versatile ingredient in cooking. It can be grated over pasta dishes, melted in grilled sandwiches, or used in quiches. Its robustness also means it can be baked into bread dough or muffin mix without losing its shape. When served on a cheese board, the crumbly texture adds an interesting contrast to the smoothness of other cheeses.

The process of ageing the cheese is crucial to developing its unique texture. During this time, the cheese's texture hardens and becomes firmer and slightly crumbly. This transformation is a result of the formation of calcium lactate crystals, which also contribute to the cheese's distinctive flavour. The ageing process can last up to two years, but it typically takes at least 12 months for the desired texture and flavour to develop.

The firm, crumbly texture of Dubliner cheese is a defining characteristic that sets it apart from other cheeses. It adds a pleasant contrast in texture when served on a cheese board and provides a satisfying mouthfeel when eaten as a snack. The texture also makes it a versatile cooking ingredient, as it can be grated, melted, or baked without losing its shape.

It is named after the city of Dublin

Dubliner cheese is named after the city of Dublin, the capital of the Republic of Ireland. However, despite its name, the cheese is not made in Dublin but in County Cork. The cheese was created in 1990 by John Lucey, a food science Ph.D. student. Lucey sold the original recipe to the Carbery Group, which remains the primary producer of the cheese to this day.

The name "Dubliner" was chosen by the Carbery Group's PR Department, who were looking for a snappy, attention-grabbing name that would elicit a strong association with Ireland. At the time, one of Ireland's primary exports was music by the folk band The Dubliners, and the PR team believed that naming the cheese after the band would appeal to a broader market.

Dubliner cheese is a hard, aged cow's milk cheese with a complex flavour profile. It is known for its sweet, nutty, and slightly sharp taste, often likened to a blend of mature Cheddar, Swiss, and Parmesan. The cheese is typically aged for at least 12 months, during which time it develops a firm, slightly crumbly texture and a natural pale yellow colour.

The process of ageing the cheese is crucial to developing its distinct flavour and texture. During this time, the cheese may develop calcium lactate crystals, which add a gritty texture and enhance its flavour. The ageing process can take up to two years, and the final product is a rich, flavourful cheese that can be enjoyed on its own or used in a variety of dishes.

Frequently asked questions