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Dubliner cheese is a sweet, nutty cheese made from pasteurized cow's milk and aged for around a year. It is named after the city of Dublin, although it is produced in various regions of Ireland, including County Cork. The cheese is known for its firm and smooth texture, similar to cheddar, and its complex, diverse flavours, which can include elements of Swiss and Parmesan. While Dubliner cheese is made from cow's milk, goat cheese, as the name suggests, is made from goat's milk. Goat cheese, also known as chevre, tends to have a tangy, sharp flavour and a creamy texture. So, while both Dubliner cheese and goat cheese can offer unique taste profiles, they are distinct from each other in terms of their milk source and resulting characteristics.
| Characteristics | Values |
|---|---|
| Type of Milk | Cow |
| Pasteurised | Yes |
| Texture | Firm, Smooth, Hard, Granular |
| Taste | Sweet, Nutty, Tangy, Sharp |
| Age | 12 months or more |
| Manufacturer | Carbery |
| Region | County Cork, Ireland |
| Brand Name | Kerrygold |
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What You'll Learn
Dubliner cheese is made from cow's milk, not goat's milk
Dubliner cheese is a sweet, granular cheese made from pasteurised cow's milk. It is aged for around a year before being sold and distributed internationally under the Kerrygold label. The cheese gets its name from the city of Dublin, although it is made in County Cork, Ireland. It is manufactured by Carbery, located in County Cork, and has been produced since 1994.
The cheese is known for its sweet and nutty flavour, with a firm and smooth texture that makes it ideal for slicing or grating. It pairs well with fruits, crackers, and fruity wines, especially those of Irish origin. The sweet taste can also be combined with the savoury flavours of stout, such as coffee, malt, and caramel.
Dubliner cheese is made from cow's milk, which gives it a distinct flavour and texture. The milk is sourced from grass-fed cows, which contributes to the cheese's diversity of flavours, ranging from nutty to sharp to sweet. This natural cheese also contains a well-balanced mix of cheese cultures and naturally occurring amino acids.
While some cheeses are made from goat's milk, Dubliner cheese is specifically made from cow's milk. This is an important distinction, as it affects the taste, texture, and overall characteristics of the cheese. Goat's milk cheese, for example, tends to have a tangier, more sour flavour, while cow's milk cheese is known for its sweeter, nuttier taste, as is the case with Dubliner cheese.
In conclusion, Dubliner cheese is made from cow's milk, not goat's milk, and this is an important factor in defining its sensory profile and overall character. The use of cow's milk gives Dubliner cheese its unique combination of flavours, ranging from sweet to nutty to sharp, and its smooth, firm texture. This makes it a versatile cheese that can be enjoyed in a variety of ways and paired with a range of beverages, from wine to stout to a simple pint of Guinness.
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It's sweet, nutty, robust, aged cheese
Dubliner cheese is a sweet, nutty, robust, aged cheese. It is an Irish cheese, named after the city of Dublin, although it is made in County Cork and other regions of Ireland. It is made from pasteurised, grass-fed, full-fat cow's milk and aged for around 12 months, although vintage varieties are aged for around 18 months. The cheese is firm and smooth in texture, making it ideal for slicing or grating. It has a diverse range of flavours, combining the sharpness of mature cheddar with the sweetness of Parmigiano or Parmesan. It also has some umami notes and a peppery tang.
The original recipe is a closely guarded secret, but it is known that the cheese is made using similar technology and equipment to that used in Irish Cheddar production. The milk used is grass-fed, which gives the cheese its higher levels of beta-carotene. The cheese is also granular and may contain natural calcium lactate crystals, which appear as small white pieces. These are not to be confused with mould.
Dubliner cheese is often served with crackers, fruit, and wine, especially those of Irish origin, such as a full-bodied Cabernet. It can also be melted between slices of crusty brown bread or used to top dishes, much like Parmesan. It is a popular choice for grilled cheese sandwiches and pairs well with Honeycrisp apples and tomato soup. A reduced-fat version of Dubliner cheese is also available, typically containing 30% less fat than the classic variety.
Dubliner cheese has become an Irish classic, despite being a relative newcomer to the world of cheese, which has been consumed for over 4,000 years. Its unique flavour profile and versatility have made it a popular choice for consumers and chefs alike.
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It's similar in texture to cheddar
Dubliner cheese is a sweet, granular cheese made from pasteurised cow's milk and aged for at least a year. It is similar in texture to cheddar, with a firm and smooth texture that makes it ideal for slicing or grating. The cheese is named after the city of Dublin, although it is made in County Cork, Ireland, and has been marketed internationally by Ornua under the Kerrygold label since 1996.
The texture of Dubliner cheese is one of the key factors that sets it apart from other cheeses. Its similarity to cheddar lies in its firm and slightly hard texture, which gives it a robust and mature character. This texture is achieved through the ageing process, where the cheese is left to mature for around 12 months. During this time, the cheese develops a complex flavour profile and a texture that is ideal for a variety of culinary applications.
The process of making Dubliner cheese involves pasteurising cow's milk and then allowing it to age and develop its distinctive characteristics. The final product is a cheese that is slightly harder than some other varieties, but still retains a smooth and granular texture. This texture is similar to that of a well-aged cheddar, which is often known for its firm and slightly crumbly texture.
The firm texture of Dubliner cheese makes it a versatile ingredient in the kitchen. It can be sliced, grated, or melted, making it suitable for a variety of dishes. Its ability to maintain its shape and structure when sliced or grated adds to its appeal as a culinary ingredient. Whether it's added to a charcuterie board, sprinkled over a salad, or melted into a grilled cheese sandwich, Dubliner cheese offers a range of options for chefs and home cooks alike.
While the texture of Dubliner cheese is similar to cheddar, its flavour profile is slightly different. Dubliner cheese is known for its sweet and nutty flavour, with hints of sharpness that add to its complexity. This combination of flavours is what makes Dubliner cheese unique and sets it apart from other cheeses, including cheddar. The sharpness of mature cheddar, combined with the buttery sweetness of Parmigiano, creates a well-balanced and diverse flavour profile that has made Dubliner cheese a popular choice among cheese enthusiasts.
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It's named after the city of Dublin
Dubliner cheese is a hard, cow's milk cheese that originated in Ireland and is named after the city of Dublin, the country's capital and largest city. The cheese was first produced in the early 1990s by the Irish dairy company Kerrygold, which is based in Cork, Ireland. Kerrygold is known for its butter and cheese products, and Dubliner cheese has become one of its most popular and well-known offerings.
The name 'Dubliner' was chosen to pay homage to the rich cultural and historical heritage of Dublin city. Dublin has a long history of dairy farming and cheese-making traditions, and the city has played a significant role in the development of Ireland's dairy industry. By naming the cheese after the city, Kerrygold sought to emphasize the Irish heritage and origins of the product.
Dublin has a strong association with cheese-making and has been a central hub for the Irish dairy industry for centuries. The city was once home to numerous small-scale cheese-makers and dairy farms, and it developed a reputation for producing high-quality, traditional Irish cheeses. The cool, temperate climate of Ireland, including Dublin, is also ideal for dairy farming, as it provides lush, green pastures for grazing cows, which is essential for producing high-quality milk used in cheese-making.
Additionally, Dublin has a rich food culture that celebrates Irish produce and traditions, and the city has become a culinary destination known for its high-quality restaurants, pubs, and markets. By naming the cheese 'Dubliner', Kerrygold tapped into the city's culinary reputation and associations with high-quality, Irish food products. This also helped to establish a sense of place and origin for the cheese, emphasizing its Irish heritage and authenticity.
The name 'Dubliner' has proven to be a successful choice for this cheese, as it has become widely recognized and beloved both in Ireland and internationally. The cheese has won numerous awards and is appreciated for its unique flavor, high quality, and Irish heritage. The name has become synonymous with a delicious, Irish cheese and has contributed to the success and popularity of this now-iconic product.
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It's produced in various regions of Ireland
Dubliner cheese is produced in various regions of Ireland, although it is named after the city of Dublin. It is a sweet, nutty cheese made from pasteurised cow's milk and aged for around a year. The cheese is manufactured by Carbery, located in County Cork, and has been marketed internationally by Ornua (formerly the Irish Dairy Board) under the Kerrygold label since 1996. The production process involves ageing the cheese over a year, giving it a hard texture similar to cheddar. The result is a robust, well-balanced cheese with a diverse range of flavours, from nutty to sharp to sweet. This combination of flavours is often likened to a mix of cheddar, Swiss, and Parmesan, with a firm and smooth texture that makes it ideal for slicing or grating.
The versatility of Dubliner cheese extends beyond its taste and texture. It pairs excellently with fruits, crackers, and fruity wines, especially those of Irish origin. Its sweet and nutty flavour also complements a full-bodied wine like Cabernet or a freshly pulled pint of Guinness. For a more casual snack, Dubliner cheese can be enjoyed with a glass of beer, and it is even available in a reduced-fat version. The cheese's packaging in bright green wax further adds to its appeal.
While the cheese is primarily produced in County Cork, its name pays homage to the city of Dublin. This naming choice reflects the cheese's inspiration, as it embodies the complexity and diversity of flavours found in the city itself. The addition of Irish Stout to the classic Dubliner cheese by Kerrygold further showcases the love for both beer and cheese in Ireland, creating a savoury combination with notes of coffee, malt, and caramel.
Dubliner cheese holds a special place in the hearts of the Irish, not only for its delicious taste but also for its representation of their cultural love for beer and cheese. The production of Dubliner cheese in various regions of Ireland ensures a consistent supply to meet the local demand and satisfy the taste buds of cheese connoisseurs across the country. Its international marketing by Ornua has also helped spread the taste of Ireland worldwide.
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Frequently asked questions
No, Dubliner cheese is made from pasteurised cow's milk.
Dubliner is a sweet, nutty, granular cheese with a firm and smooth texture, similar to a cheddar. It is aged for around 12 months.
Dubliner cheese is made in County Cork, Ireland, although it is named after the city of Dublin.
