The History Of Dubliner Cheese And Its Unique Flavor

Dubliner cheese is a hard, sweet, granular cheese made from pasteurised cow's milk and aged for at least 12 months. It is named after the city of Dublin, although it is produced in various regions of Ireland, including County Cork. The cheese was first developed by accident in 1990 by John Lucey, a food science Ph.D. student, who sold the recipe to the Carbery Group, which remains its most prominent producer. The cheese is marketed internationally under the Kerrygold label.

How is Dubliner cheese made?

Dubliner cheese is a hard, cow's milk cheese produced in Ireland. It is a relatively modern creation, having been first made in the 1990s, and is designed to emulate a mature Cheddar or Parmesan. The cheese has a natural, golden yellow rind and a strong, sharp flavour.

The process of making Dubliner cheese begins with fresh, pasteurised milk, which is poured into a large vat. A bacterial culture is added to the milk, which will help the curds to develop and give the cheese its characteristic flavour. Once the culture has been added, animal rennet is mixed in to curdle the milk. The rennet contains enzymes that cause the milk to separate into solid curds and liquid whey. This mixture is left to set and then cut into small cubes, allowing the whey to drain away. The curds are then placed into moulds and pressed to form solid wheels of cheese.

The young cheeses are then removed from their moulds and placed in a brine solution, which seasons the cheese and encourages the formation of a natural rind. After this, the cheeses are left to mature for at least a year. During this time, they are regularly turned and brushed to ensure an even coating of bacteria, which contributes to the flavour and helps prevent mould from forming.

The final product is a hard, dense cheese with a strong, sharp flavour. It has a natural, golden-yellow rind and a slightly crumbly texture. The flavour of Dubliner cheese is designed to be similar to a mature Cheddar, but with a nuttier, sweeter taste and a hint of tanginess. It is often used as a cooking ingredient, melting well and adding a strong flavour to dishes.

What does Dubliner cheese taste like?

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

The cheese is known for its complex flavour, combining the sharpness of mature cheddar with the buttery sweetness of Parmigiano. It also has relatively robust nutty undertones and a noticeable peppery sharpness. When you take a bite of Dubliner cheese, you'll first taste the sharp notes, which then transition into nuttiness before finishing with a sweet aftertaste. Overall, it has a mature flavour with a pleasant bite.

The texture of Dubliner cheese is typically firm and smooth, making it ideal for slicing or grating. It can also be crumbly, especially when aged for longer periods. The cheese may contain natural calcium lactate crystals, which give it a granular texture with a bit of crunch.

Dubliner cheese pairs well with fruits, crackers, and fruity wines, especially those of Irish origin. It can be used in a variety of dishes, such as grilled cheese sandwiches, macaroni and cheese, and burgers.

The original recipe for Dubliner cheese was developed by accident in 1990 by John Lucey, a food science Ph.D. student. He sold the recipe to the Carbery Group, which remains the cheese's primary industrial producer. The exact recipe is still a closely guarded secret.

What is the texture of Dubliner cheese?

The texture of Dubliner cheese is firm and smooth, making it ideal for slicing or grating. It is typically not consumed when fresh and young, but rather when it is aged and its texture has fully hardened. It is packaged after being aged for at least 12 months, and during this time, it becomes firm and crumbly. Similar to Cheddar and Parmesan, Dubliner cheese may develop calcium lactate cheese crystals, and if it does, the texture becomes granular, with a bit of crunch. The cheese has a thin natural rind.

The process of aging plays an essential role in forming the distinct flavour profile of Dubliner cheese. Classic Dubliner is supposed to be left to mature and develop for at least 12 months, though it can be left to age for up to 18 months. The longer the cheese is aged, the more firm and crumbly its texture becomes.

Dubliner cheese is made with pasteurised cow's milk and has a sweet and nutty flavour. It is named after the city of Dublin, although it is produced in various regions of Ireland. The cheese is often described as having a combination of flavours, including elements of cheddar, Swiss, and Parmesan.

The texture of Dubliner cheese is ideal for slicing or grating, and it pairs well with fruits, crackers, and fruity wines, especially those of Irish origin. It can be used in a variety of dishes, such as grilled cheese sandwiches, macaroni and cheese, and burgers.

Overall, the texture of Dubliner cheese is an important aspect of its unique character and contributes to its popularity as a delicious and distinctive Irish cheese.

What colour is Dubliner cheese?

The colour of Dubliner cheese varies from pale to bright yellow, which the brand Kerrygold describes as a "pot-o'-gold colour". The bright yellow shade is due to the high beta-carotene levels in the milk used for Kerrygold Dubliner production.

When Dubliner is enhanced with added flavouring ingredients, its colour may change and become darker. The original cheese producer, Kerrygold, does not add such flavourings or use natural dyes like annatto. However, as Dubliner cheese does not carry a protected status, other cheesemakers may deviate from Kerrygold's guidelines. For example, annatto-dyed "red Dubliner" can be easily found on the market.

Dubliner cheese may contain natural calcium lactate cheese crystals, which appear as small white pieces.

What does Dubliner cheese pair well with?

Dubliner cheese is a sweet and nutty cheese with a firm and smooth texture, making it ideal for slicing or grating. 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 produced in various regions of Ireland.

Dubliner cheese pairs well with a variety of foods and drinks. Here are some suggestions:

• Fruits: The sweetness of the cheese complements fruits such as apples, pears, grapes, strawberries, and peaches.
• Crackers: Plain crackers provide a simple and neutral base for the cheese, allowing its flavour to shine.
• Bread: Dubliner cheese can be enjoyed on its own with crusty brown bread or used to make grilled cheese sandwiches or Irish soda bread.
• Burgers: The cheese adds a melt-in-the-mouth magic to burgers, especially when thinly sliced and melted on top.
• Sandwiches: Whether it's a beef tenderloin sandwich or a classic chicken and cheese sandwich, Dubliner cheese takes sandwiches to the next level.
• Macaroni and Cheese: Dubliner cheese is a popular choice for making macaroni and cheese, adding a unique flavour to this comfort food.
• Wine: A full-bodied red wine like Cabernet is a perfect match for Dubliner cheese, as are fruity wines, especially those of Irish origin.
• Beer: A freshly pulled pint of Guinness is a traditional pairing with Dubliner cheese.
• Breakfast: For a hearty start to the day, Dubliner cheese pairs well with a full Irish breakfast, especially eggs and tomatoes.

Frequently asked questions