Patrick Oconnell
With its sweet, nutty, and sharp flavour profile, Dubliner cheese has become an Irish classic. Named after the city of Dublin, this cheese is made from pasteurised cow's milk and aged for at least 12 months, resulting in a firm texture similar to cheddar. Its complex flavour and aroma, reminiscent of Parmesan, have made it a popular choice for cheese lovers, but is it the best cheese out there? In this discussion, we will delve into what makes Dubliner cheese unique and explore the reasons why some consider it to be superior to other varieties.
| Characteristics | Values |
|---|---|
| Flavor | Sweet, nutty, sharp, complex, rich |
| Texture | Firm, dry, crumbly, smooth, waxy, hard |
| Color | Pale to bright yellow |
| Aroma | Sweet, buttery, nutty |
| Recipe | Secret |
| Milk | Pasteurized cow's milk |
| Manufacturer | Carbery |
| Brand | Kerrygold |
| Aging | Minimum 12 months, up to 18 months |
| Vegetarian-friendly | Yes |
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Taste and texture
Dubliner cheese is known for its sweet, nutty, and complex flavour. It is primarily a sweet cheese with nutty undertones and a noticeable peppery sharpness. The cheese is aged for at least 12 months, and this maturation process is crucial in forming its distinct flavour profile. The sharpness of Dubliner is milder than that of classic Irish Cheddar cheese, and it eventually gives way to nuttiness and then sweetness, leaving a predominantly sweet aftertaste. The texture is firm, dry, and a little crumbly, similar to a hard Cheddar, and is ideal for slicing or grating. It is also described as having a waxier texture.
The cheese is made from pasteurised cow's milk and is named after the city of Dublin, although it is produced in various regions of Ireland, including County Cork. The production process does not use animal rennet, making it vegetarian-friendly. The distinctive flavour of Dubliner cheese is attributed to the use of grass-fed, full-fat cow's milk, which contributes to the higher levels of beta-carotene, resulting in a bright yellow shade. The aroma of the cheese is sweet, buttery, and nutty, with a hint of funkiness, reminiscent of Parmesan but less intense.
The original Dubliner cheese recipe is kept secret, and the cheese is produced by Carbery and marketed internationally by Ornua under the Kerrygold label. The cheese aims to combine the sharpness of mature Cheddar with the buttery sweetness of Parmigiano. It is often described as having a combination of flavours, including elements of Cheddar, Swiss, and Parmesan. The texture and flavour of Dubliner cheese are said to be somewhere between a white Cheddar and Parmesan.
Dubliner cheese is versatile and can be served in various ways. It pairs well with fruits, crackers, and fruity wines, especially Irish wines. It is also commonly used in grilled cheese sandwiches, quiche, and macaroni and cheese. Some people enjoy it with toast and butter or jam, and a cup of tea. It can also be melted between slices of crusty brown bread or served with a full-bodied wine like Cabernet or a freshly pulled pint of Guinness.
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How to serve it
Dubliner cheese is a sweet, nutty, granular cheese with a complex flavour profile. It is made from pasteurised cow's milk and aged for at least 12 months, with a texture similar to cheddar that is ideal for slicing or grating. Here are some ways to serve this delicious cheese:
On Crackers or Bread
For a simple yet satisfying snack, serve Dubliner on crackers or bread. The cheese's firm texture makes it perfect for slicing and enjoying on a variety of crackers, such as rosemary Triscuits. If you prefer your cheese melted, try it on toast or between slices of crusty brown bread.
With Fruit
Dubliner pairs excellently with fruits. Try thinly sliced apples with the cheese for a refreshing combination. You can also enjoy it with other fruits like grapes or berries for a tasty and nutritious snack.
In Grilled Cheese Sandwiches
Dubliner makes for an exceptional grilled cheese sandwich. Its melting properties and robust flavour will elevate your sandwich to the next level.
With Wine or Beer
Dubliner's complex flavour profile makes it a great pairing for drinks like wine or beer. Try it with a full-bodied wine like Cabernet or a freshly pulled pint of Guinness for a classic Irish combination.
In Recipes
Dubliner is a versatile cheese that can be used in various recipes. Add it to your macaroni and cheese for a nutty twist, or use it in a quiche for a savoury treat. Its sharpness and sweetness can enhance the flavour of many dishes.
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How to store it
Dubliner cheese is best stored in the fridge. If you want to extend its shelf life, cut the cheese into quarters with freshly cleaned hands and a knife, then vacuum seal three of the quarters and freeze them. Enjoy the remaining quarter.
Dubliner cheese does not freeze well and will become crumbly when thawed. Therefore, it is best to consume it within a few weeks of purchase. To prevent mould, which is the most common problem associated with cheese, store the cheese in the fridge at all times. This will also prevent "oiling off", which occurs when the natural fat content of the cheese precipitates from its surface due to temperature abuse.
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Its history
Dubliner cheese is a relative newcomer to the cheese scene, having barely entered its fourth decade. It was created by John Lucey, an Irishman, in 1990. He aimed to produce an alternative to Cheddar cheese that could be manufactured mostly using existing Cheddar equipment for sale in Europe. The cheese was originally called Araglen, but a year later, Carbery Milk Products signed an agreement to commercialise it under the name Dubliner, with production beginning in 1994. Since 1996, it has been marketed internationally by Ornua (formerly the Irish Dairy Board) under the Kerrygold label.
The cheese is named after the city of Dublin, although it is made in County Cork. Its recipe remains a closely guarded secret, although it is known that it is made from grass-fed, full-fat, pasteurised cow's milk. The milk comes from cows that graze within 50km of where the cheese is crafted, and the whey is turned into nutritious produce and bio-energies. The cheese is aged for at least 12 months, although some say it is best after 18 months, and has a hard texture similar to a Cheddar. Its flavour is a combination of the sharpness of mature Cheddar and the buttery sweetness of Parmigiano, with nutty undertones. Its colour varies from pale to bright yellow, which Kerrygold refers to as a "pot-o'-gold colour". The bright yellow shade is due to the high beta-carotene levels in the milk.
Dubliner cheese has become a classic Irish cheese, with a distinctive flavour and aroma. It pairs well with a full-bodied wine like Cabernet, a freshly pulled pint of Guinness, or simply melted between slices of crusty brown bread. It is also delicious in grilled cheese sandwiches, macaroni cheese, and burgers.
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Its nutritional value
Kerrygold Dubliner cheese is produced with full-fat, pasteurised cow's milk. The milk comes from grass-fed cows, which is why the cheese has higher levels of beta-carotene, giving it a bright yellow colour. The cheese is aged for at least 12 months, and during this time, it develops a complex flavour profile with nutty, sharp, and sweet notes. The texture is hard and crumbly, similar to cheddar.
Dubliner cheese is a good source of calcium, as evidenced by the white spots on the cheese, which are not mould but calcium deposits. The cheese is also rich in protein and contains various vitamins and minerals, including vitamin A, vitamin B12, riboflavin, zinc, and phosphorus. The specific nutritional content can vary slightly depending on the production process and the age of the cheese.
The cheese is vegetarian-friendly because it is made without animal rennet, using microbial enzymes instead. However, it's important to note that not all manufacturers follow the same recipe, so checking the label is essential if you're looking to avoid cheese made with animal rennet.
Dubliner cheese has a distinct aroma, described as sweet, buttery, and nutty, with a hint of funkiness. The smell is noticeable but not overpowering. The colour of the cheese can vary from pale to bright yellow, and it may change to a darker shade when enhanced with added flavourings.
Overall, Dubliner cheese offers a unique sensory experience with its complex flavour, aroma, and texture. When paired with its nutritional content, Dubliner cheese can be a delicious and nutritious addition to a balanced diet. However, as with all foods, it's important to practise moderation and ensure a varied intake of nutrients from different food sources.
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Frequently asked questions
Dubliner is an 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, including County Cork.
Dubliner is known for its sweet, nutty, and complex flavour. It has a sharp, nutty, and sweet aftertaste. It is often described as a combination of cheddar, Swiss, and Parmesan flavours.
The texture of Dubliner cheese is firm, dry, and a little crumbly, similar to a hard Cheddar. It is ideal for slicing or grating and can be melted.
Dubliner cheese is aged for around 12 months, although it can be left to age for up to 18 months. It is made with grass-fed, full-fat, pasteurised cow's milk. The original recipe is kept secret, but it is known that the cheese is aged and does not contain animal rennet.
Whether or not Dubliner is the "best" cheese is a matter of personal preference. However, it is a popular cheese that has become an Irish classic. Many people enjoy its unique flavour and texture, and it pairs well with fruits, crackers, and wines, especially those of Irish origin.
