Dubliner Cheese: A Unique, Mature Irish Cheese

Dubliner is a hard, sweet, granular cheese made from pasteurised cow's milk. It is manufactured by Carbery, located in County Cork, Ireland, and marketed internationally by Ornua under the Kerrygold label. The cheese was created in 1990 by John Lucey, a food science Ph.D. student, who sold the original recipe to Carbery Group. Dubliner is known for its complex flavour, combining the sharpness of mature cheddar with the buttery sweetness of Parmigiano. It pairs well with a full-bodied wine like Cabernet, a pint of Guinness, or crusty brown bread.

How is Dubliner cheese made?

Dubliner cheese is a sweet, granular cheese made from pasteurised cow's milk and aged for over a year. It is manufactured by Carbery in County Cork, Ireland, although it is named after Dublin. The cheese combines the sharpness of mature cheddar with the buttery sweetness of Parmigiano.

The cheese is made from the milk of grass-fed cows, and its diverse flavours are the result of a well-balanced mix of cheese cultures and naturally occurring amino acids. The ingredients are pasteurised milk, salt, cheese cultures, and enzymes.

Dubliner cheese was created by John Lucey, an Irishman, who in 1990, created a cheese called "Araglen". His goal was to produce an alternative to Cheddar cheese that could be manufactured using existing Cheddar equipment for sale in Europe. A year later, Carbery Milk Products signed an agreement to commercialise Araglen. Commercial production began in 1994, and in 1999 it was introduced to the United States. By 2011, more than 40,000 tonnes had been produced for sale in multiple markets.

What is its nutritional value?

Kerrygold Dubliner Cheese is a robust, aged cow's milk cheese with a hard texture similar to cheddar. It is a good source of calcium, containing 20% of your daily value per ounce.

Dubliner cheese is high in fat, with 74% of its macronutrients coming from fat. It contains 6 grams of saturated fat per 28-gram serving, which is 30% of the daily value. It is also a good source of protein, with 26% of its macronutrients coming from protein, or 7-8 grams per serving.

Dubliner cheese contains no carbohydrates, sugars, or dietary fiber. It also contains no vitamin C or iron.

In terms of calories, one ounce (28 grams) of Dubliner cheese contains 110 calories, with 80 of those calories coming from fat. This is slightly higher than the 80 calories per 28-gram serving listed on the Kerrygold website.

What does Dubliner cheese taste like?

Dubliner cheese is a sweet, nutty, and sharp-tasting cheese. It is made from pasteurised cow's milk and aged for at least 12 months, during which time it develops a firm, crumbly texture similar to cheddar. The cheese is named after the city of Dublin, although it is made in County Cork.

Dubliner cheese is known for its complex, transitional flavour profile. When you take a bite of Dubliner cheese, you will first notice sharp notes, which then give way to nuttiness, and finally, sweetness. This cheese is often described as having the nuttiness and sweetness of Swiss cheese, combined with the sharpness of Parmesan. The aroma of Dubliner cheese is sweet, buttery, and nutty, with a hint of funk that is reminiscent of Parmesan but mellower.

The unique flavour of Dubliner cheese can be attributed to the use of milk from grass-fed cows, as well as the maturation process. It pairs well with a full-bodied wine like Cabernet, a pint of Guinness, or simply melted between slices of crusty brown bread.

Overall, Dubliner cheese offers a well-balanced mix of flavours, making it a versatile and popular cheese. Its distinct taste and texture have made it a favourite among cheese lovers, elevating any dish it is added to.

What is its texture like?

Dubliner cheese is a hard cheese with a texture similar to cheddar. It is firm and crumbly, with a thin natural rind. The cheese is aged for at least 12 months, during which time its texture fully hardens. Similar to cheddar and Parmesan, Dubliner cheese may develop calcium lactate crystals, resulting in a granular texture with a bit of crunch.

The process of aging plays a crucial role in the texture of Dubliner cheese. Proper maturation conditions contribute to its distinct texture and flavour profile. The cheese is left to mature and develop for at least 12 months, and sometimes up to 18 months, resulting in a harder and more mature cheese.

The unique texture of Dubliner cheese is a result of its accidental creation. John Lucey, a food science Ph.D. student, created the original recipe in 1990 while experimenting with unusual conditions for cheesemaking. Despite his initial focus on mineral content and texture rather than flavour, the resulting cheese had a distinctive taste and texture that set it apart from traditional cheddar.

The texture of Dubliner cheese lends itself well to melting, making it a versatile ingredient in various dishes. It can be melted between slices of crusty brown bread or added to grilled cheese sandwiches. Its granular texture also makes it a great snack cheese, enjoyed on its own or with crackers, fruits, or green beans.

Overall, the texture of Dubliner cheese is an essential aspect of its character, contributing to its popularity and versatility as a culinary ingredient.

How is it best served?

Dubliner cheese is a versatile variety that can be served in many ways. It is often described as having a combination of flavours, including elements of cheddar, Swiss, and Parmesan. Its texture is firm and smooth, making it ideal for slicing or grating.

One of the best ways to serve Dubliner cheese is with crackers. The cheese's firm texture and robust flavour make it a perfect match for plain crackers, and it can be enjoyed as a snack or appetiser. For a more indulgent option, try serving Dubliner cheese with crackers and a full-bodied red wine, such as Cabernet. The richness of the wine will complement the cheese's sharp and nutty flavours.

Dubliner cheese is also excellent when paired with fruits. Its sweetness will be accentuated by fresh fruits such as apples, pears, grapes, strawberries, and peaches. It can be served as a refreshing snack or even as part of a cheese course after a meal. For a more substantial dish, Dubliner cheese can be melted between slices of crusty brown bread, creating a simple yet delicious grilled cheese sandwich.

When it comes to cooking, Dubliner cheese has a lot to offer. Its melting properties make it a great choice for adding flavour to dishes. It can be shredded and sprinkled over salads, soups, or pasta dishes. Dubliner cheese can also be used in recipes such as quiche, macaroni and cheese, or even grilled cheese sandwiches. Its distinct flavour will elevate these dishes and make them extra special.

For a unique twist, try pairing Dubliner cheese with a freshly pulled pint of Guinness. The combination of the creamy cheese and the stout beer is a match made in Ireland. This pairing is perfect for those who want to indulge in a true Irish experience.

Frequently asked questions