Frederic Melton
Dubliner cheese is an Irish cheese named after the city of Dublin, although it is produced in various regions of Ireland, including County Cork. It is made from pasteurised cow's milk and is known for its sweet and nutty flavour. The texture of Dubliner cheese is described as firm and smooth, similar to cheddar, and it is often sliced or grated. It is available in red or white and pairs well with fruits, crackers, and fruity wines, especially Irish ones.
| Characteristics | Values |
|---|---|
| Type of Milk | Cow's milk |
| Taste | Sweet, nutty, salty, sharp |
| Texture | Hard, waxy, firm, smooth |
| Colour | White |
| Crystals | Yes |
| Origin | Ireland |
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What You'll Learn
Taste and texture
Dubliner cheese is a sweet, granular cheese with a nutty flavour. It is made from pasteurised cow's milk and aged for around a year. The cheese is named after the city of Dublin, although it is made in County Cork. The cheese combines the sharpness of mature cheddar with the buttery sweetness of Parmigiano. It may also contain natural calcium lactate cheese crystals, which appear as small white pieces. The texture of Dubliner cheese is firm and smooth, similar to a cheddar, and it is ideal for slicing or grating. It pairs well with fruits, crackers, and fruity wines, especially Irish wines. It can also be served with a full-bodied wine like Cabernet or a freshly pulled pint of Guinness.
The unique flavour of Dubliner cheese is a result of the grass-fed milk used in its production, as well as the ageing process. The cows that produce the milk for Dubliner cheese graze within 50km of where the cheese is crafted, ensuring the milk is fresh and of high quality. The ageing process also contributes to the cheese's distinctive taste, as it is aged for at least 12 months, and some sources suggest it can be aged for up to 18 months. This ageing process gives the cheese its firm texture and concentrated flavour.
Dubliner cheese is known for its versatility in cooking. It can be melted between slices of crusty brown bread or used in grilled cheese sandwiches. It is also a popular choice for adding melt-in-the-mouth magic to macaroni cheese and taking sandwiches to the next level. Some people even use it to make Irish quesadillas, frying a tortilla in butter and filling it with Dubliner cheese.
The texture and flavour of Dubliner cheese can also be enhanced by proper storage and ageing. Some enthusiasts suggest buying a six-week supply of the cheese and then buying a new supply each week, so that by the time you eat the first block, it has been aged for the recommended time period. This allows the flavours to develop and the texture to become even smoother.
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Crystallisation
Dubliner cheese is a sweet, nutty, granular cheese made from pasteurised cow's milk and aged for at least a year. It is named after the city of Dublin, although it is produced in various regions of Ireland, primarily in County Cork. The cheese is crafted with grass-fed cow's milk, a secret recipe, and a dedicated ageing process, resulting in a distinctive taste and texture.
The crystallisation process in Dubliner cheese is a natural occurrence that contributes to its unique characteristics. Cheese crystallisation is the formation of small, crunchy crystals within the structure of the cheese. These crystals are typically composed of amino acids, such as tyrosine, and minerals like calcium lactate. Over time, as the cheese ages, these compounds can precipitate and form microscopic crystals, which can then aggregate into larger, visible crystals.
In Dubliner cheese, crystallisation can occur due to several factors. Firstly, the cheese undergoes a lengthy ageing process, typically for a year or more, which allows sufficient time for crystals to form. Secondly, the specific bacteria cultures and natural amino acids present in the cheese can promote crystallisation. The amino acids act as precursors to crystal formation, and the bacteria cultures influence the pH and moisture levels, creating an environment conducive to crystal growth.
Additionally, the granular texture of Dubliner cheese may also facilitate crystallisation. The cheese's texture is described as firm and smooth, making it ideal for slicing or grating. This texture is a result of the cheese-making process, which includes specific steps for grading and towering, contributing to the development of its unique granular structure. The granular texture provides a favourable environment for crystal nucleation and growth, as it offers numerous sites for crystal formation.
The presence of crystals in Dubliner cheese is not only natural but also desirable. These crystals contribute to the cheese's distinctive texture and flavour. They add a pleasant crunchiness and enhance the overall sensory experience. The crystals also indicate the cheese's maturity and authenticity, assuring consumers of its high quality and distinctiveness. Therefore, the crystallisation process in Dubliner cheese is an essential aspect of its production, contributing to its unique characteristics and appeal.
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Kerrygold branding
Kerrygold, the brand that markets Dubliner cheese internationally, has established itself as a purveyor of fine Irish dairy products. The brand's distinctive packaging and marketing strategies have played a pivotal role in its success. The Kerrygold logo, a stylised green clover with the brand name in a bold, modern font, is instantly recognisable. This logo adorns every product, from butter to cheese, reinforcing brand awareness and creating a sense of cohesion across their product range.
The colour gold is prominently featured in Kerrygold's branding, reflecting the high quality and richness associated with their products. This colour choice also evokes a sense of warmth and tradition, connecting the brand to the lush, green pastures of Ireland. The packaging for Dubliner cheese follows a similar design language, with a gold backdrop and the distinctive Kerrygold logo, ensuring that it stands out on grocery store shelves.
Kerrygold's branding extends beyond their product packaging. Their marketing campaigns have been instrumental in building brand awareness and loyalty. The company has leveraged its Irish heritage to create compelling narratives around its products. From idyllic depictions of Irish countryside to highlighting the brand's commitment to sustainability and the welfare of its grass-fed cows, Kerrygold's advertising showcases the unique qualities of its products.
The brand has also utilised various media channels to reach a wider audience. From traditional print and television advertisements to digital platforms and social media, Kerrygold has adapted to changing consumer habits and trends. Their online presence includes a user-friendly website and active social media accounts, which feature mouth-watering recipes, product updates, and engaging content that resonates with consumers.
Kerrygold's branding strategy is a testament to their understanding of their target audience and the power of consistent and adaptable marketing. By combining a strong visual identity with compelling narratives and a multi-channel approach, they have successfully positioned themselves as a trusted and beloved brand, not only in Ireland but also in international markets. This has undoubtedly contributed to the popularity of Dubliner cheese, which has become a household name in many countries.
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Production process
Dubliner cheese, an Irish cheese, was invented in 1990 by John Lucey. It is made from pasteurised cow's milk and is aged for around 12 months to over a year. The cheese is named after the city of Dublin, although it is produced in various regions of Ireland, primarily in County Cork. The cheese is manufactured by Carbery and marketed internationally by Ornua under the Kerrygold label.
The production process of Dubliner cheese involves the use of a specially selected bacterial culture that contributes to its flavour and produces lactic acid. The cheese is made and matured in 20kg blocks before being cut into retail packs. Ripening Dubliner Cheese to achieve its unique taste can take up to two years, during which the lactic acid combines with calcium to form natural calcium lactate cheese crystals. These crystals add a gritty texture and enhance the flavour of the cheese. They can also cause a whitening of the colour, especially if they precipitate to the edges of the cheese block.
The original Dubliner cheese recipe is held secret by Kerrygold, but it is known that the process is similar to Irish Cheddar cheese production as the creator, John Lucey, used Cheddar equipment while experimenting with his recipe. The recipe calls for using grass-fed, full-fat, pasteurised cow's milk, although some producers may alter the recipe and skip the "grass-fed" or "full-fat" part. The grass-fed milk contributes to the higher levels of beta-carotene in the cheese, which can result in a stronger and deeper orange tinge in the colour.
Dubliner cheese is known for its distinctive taste and texture, combining the sharpness of mature cheddar with the buttery sweetness of Parmigiano or Parmesan. It has a firm and smooth texture, making it ideal for slicing or grating. The flavour of Dubliner cheese is described as a combination of sweet, nutty, and peppery notes, with a noticeable tang. The cheese is also available in a Reduced Fat version and is suitable for vegetarians.
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Serving suggestions
Dubliner cheese is a sweet, nutty, granular cheese with a firm and smooth texture, similar to cheddar. It is made from pasteurised cow's milk and aged for around a year. Its flavour is a combination of mature cheddar, Swiss, and Parmesan.
Dubliner cheese is a versatile ingredient that can be served in many ways. It pairs well with fruits, crackers, and bread. For a simple snack, serve slices of Dubliner with Honeycrisp apples or other sweet-tart fruits. It can also be grated and melted over stacked burgers or sandwiches, or used to make grilled cheese. For a heartier meal, Dubliner can be incorporated into macaroni and cheese or Irish quesadillas.
Dubliner also goes well with wines, especially full-bodied varieties like Cabernet, and beers such as a freshly pulled pint of Guinness. For a more indulgent treat, age the cheese in the fridge for a few extra weeks and serve it at room temperature, or incorporate it into a cauliflower crust pizza.
When serving Dubliner, consider its visual presentation as well. Cut the cheese into uniform pieces or grate it to create a visually appealing dish. The cheese's distinct flavour and texture can enhance the taste and appearance of your meal.
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Frequently asked questions
Dubliner cheese is a yellow-coloured cheese with a firm and smooth texture, similar to cheddar. It may contain natural calcium lactate cheese crystals, which appear as small white pieces.
Dubliner cheese is made from pasteurised cow's milk. The cows are grass-fed and graze within 50km of where the cheese is crafted in County Cork, Ireland.
Dubliner cheese has a sweet and nutty flavour, with a combination of flavours including elements of cheddar, Swiss, and Parmesan. It pairs well with fruits, crackers, and fruity wines, especially those of Irish origin.
