Bushra Griffith
Dubliner is an Irish cheese named after the city of Dublin. It is made from pasteurised cow's milk and is known for its sweet, nutty, and sharp flavour. The cheese is aged for around 12 months and has a firm and smooth texture, making it ideal for slicing or grating. It is often described as having a combination of flavours, including elements of cheddar, Swiss, and Parmesan. With its unique flavour profile and texture, Dubliner cheese has gained popularity among consumers. In addition to its taste and texture, another important aspect for consumers is whether the cheese is gluten-free.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard, aged cow's milk cheese |
| Flavor | Sweet, nutty, sharp |
| Texture | Crumbly yet creamy, firm, smooth |
| Color | Pale to bright yellow |
| Aroma | Sweet, buttery, nutty |
| Gluten-Free | Yes |
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What You'll Learn
Kerrygold's Dubliner Cheese is gluten-free
Kerrygold's Dubliner Cheese is a versatile cheese that can be served in a variety of ways. It pairs well with fruits, crackers, and fruity wines, especially those of Irish origin. It can also be enjoyed with a full-bodied wine like Cabernet or a freshly pulled pint of Guinness, or simply melted between slices of crusty brown bread. The cheese has a unique flavour profile, combining the sweet nutty tones of Swiss cheese with the sharp piquancy of aged Parmesan and the mature flavour of cheddar.
The recipe for Kerrygold's Dubliner Cheese was originally developed by accident in 1990 by John Lucey, a food science Ph.D. student. Lucey sold the recipe to the Carbery Group, which remains the most prominent industrial producer of the cheese today. The Carbery-produced Dubliner cheese is sold under the brand Kerrygold and has become a well-known Irish classic.
Kerrygold also offers a variation of their classic Dubliner cheese with the addition of Irish Stout. This combination of cheese and beer, two things the Irish are known to love, was a logical next step in the world of Irish gastronomy.
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It's made from pasteurised cow's milk
Dubliner cheese is made from pasteurised cow's milk. The milk comes from grass-fed cows and is rich in beta-carotene, which gives the cheese its natural golden colour. The cheese is named after the city of Dublin, although it is produced in various regions of Ireland. It is aged for around 12 months and has a firm and smooth texture, making it ideal for slicing or grating.
The process of pasteurisation involves heating the milk to a high temperature to kill any harmful bacteria. This helps to ensure that the milk is safe to consume and can extend its shelf life. Pasteurisation is a common process used in the dairy industry to make a variety of cheeses, including Dubliner.
Dubliner cheese has a unique and complex flavour that combines elements of cheddar, Swiss cheese, and Parmesan. It is known for its sweet and nutty taste, with a hint of sharpness. The beta-carotene in the milk also contributes to the creamy texture of the cheese.
As a hard cheese, Dubliner has a long shelf life and can be stored for several months. It is often grated or sliced and paired with fruits, crackers, and wines, particularly those of Irish origin. Its versatility and distinct flavour have made it a popular choice among consumers.
The recipe for Dubliner cheese was originally developed by accident in 1990 by John Lucey, a food science Ph.D. student. Lucey sold the recipe to the Carbery Group, which remains the largest industrial producer of the cheese today. The Carbery-produced Dubliner cheese is sold under the brand Kerrygold and is available in select markets.
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It has a sweet, nutty flavour
Dubliner cheese is a hard Irish cheese made from pasteurised cow's milk. It is named after the city of Dublin, although it is produced in various regions of Ireland. The cheese is aged for around 12 months and has a firm and smooth texture, making it ideal for slicing or grating. It pairs well with fruits, crackers, and fruity wines, especially those of Irish origin.
One of the most distinctive characteristics of Dubliner cheese is its sweet, nutty flavour. This unique flavour profile sets it apart from other cheeses and makes it a popular choice among cheese enthusiasts. The sweetness of Dubliner cheese is often described as being similar to that of Swiss cheese, with a hint of nuttiness that adds depth and complexity. The nutty flavour is a key component of Dubliner cheese's appeal, and it has become known for this distinctive taste.
The sweet and nutty flavours of Dubliner cheese are the result of a carefully crafted recipe. The cheese is made with milk from grass-fed cows, which gives it a rich, natural golden colour and a creamy texture. The milk is also rich in beta-carotene, which contributes to the cheese's distinctive colour. In addition to the milk, the cheese-making process involves the use of salt, cheese cultures, and enzymes, which help to develop the sweet and nutty flavours.
While the sweetness of Dubliner cheese is its most prominent characteristic, there are also subtle sharp and peppery notes that add a layer of complexity. These sharper flavours are reminiscent of aged Parmesan, while the overall flavour profile has been compared to a combination of Swiss cheese and Parmesan. The sharpness of Dubliner cheese is milder than that of classic Irish Cheddar, but it adds a pleasant bite that enhances the overall taste experience.
The sweet, nutty flavour of Dubliner cheese has made it a versatile ingredient in various dishes. It can be served alongside a full-bodied wine like Cabernet or enjoyed with a freshly pulled pint of Guinness. It is also delicious when melted between slices of crusty brown bread or paired with fruits and crackers. The versatility of Dubliner cheese has contributed to its popularity and made it a favourite among those who appreciate its unique flavour profile.
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It's named after Dublin, but made across Ireland
Dubliner cheese is named after the city of Dublin, Ireland, but it is produced in various regions across the country. The cheese is made from pasteurised cow's milk and is known for its sweet and nutty flavour, with a firm and smooth texture, making it ideal for slicing or grating. It pairs well with fruits, crackers, and fruity wines, especially those of Irish origin.
The recipe for Dubliner cheese was originally developed by accident in 1990 by John Lucey, a food science Ph.D. student. Lucey sold the recipe to the Carbery Group, which remains the most prominent industrial producer of the cheese today. The Carbery-produced version is sold under the brand Kerrygold.
Kerrygold's Dubliner cheese is made with milk from grass-fed cows, which is rich in beta-carotene, giving the cheese its natural golden colour. The cheese is aged for around 12 months and has a unique flavour profile that combines the sweetness of Swiss cheese with the sharpness of Parmesan and the nuttiness of cheddar.
While the cheese is named after Dublin, it has little to do with the city itself or the people of Dublin. The name is more closely associated with the folk band The Dubliners, who have a tangential connection to the cheese. Nevertheless, the cheese is a classic Irish product, often served with a full-bodied wine like Cabernet or a freshly pulled pint of Guinness, embodying the spirit of Ireland.
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It's aged for around 12 months
Dubliner cheese is aged for around 12 months. This ageing process gives the cheese its characteristic firm and smooth texture, making it ideal for slicing or grating. The texture is similar to that of a cheddar cheese, although its flavour profile is more complex. The cheese has a combination of flavours, including elements of Swiss cheese, Parmesan, and mature cheddar, with sweet nutty undertones and a noticeable peppery sharpness.
The ageing process also contributes to the cheese's distinct golden colour, which is a result of the high beta-carotene levels in the milk used for its production. This natural colouring gives Dubliner cheese a rich and appealing appearance.
The recipe for Dubliner cheese was originally developed by accident in 1990 by John Lucey, a food science Ph.D. student. Lucey sold the recipe to the Carbery Group, which remains the most prominent industrial producer of the cheese. The Carbery Group's Dubliner cheese is sold under the brand Kerrygold, which is known for its quality and distinctive flavour.
The ageing process of Dubliner cheese is an important step in developing its unique characteristics. It transforms the cheese from a fresh and young state into a mature, flavourful, and versatile ingredient that can be enjoyed in a variety of dishes. The 12-month ageing process is a key factor in the production of this beloved Irish cheese.
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Frequently asked questions
Yes, Dubliner cheese is gluten-free. It is made with pasteurized milk from grass-fed cows, salt, cheese cultures, and enzymes.
Dubliner cheese has a complex, sweet, and nutty flavor with a hint of sharpness. Its taste is often described as a combination of Swiss cheese's nuttiness and sweetness with Parmesan's sharpness.
Dubliner is an Irish cheese named after the city of Dublin, although it is produced in various regions of Ireland. It is made from pasteurized cow's milk and aged for around 12 months. The cheese has a firm and smooth texture, making it ideal for slicing or grating.
