Kamil Perry
Dubliner is a hard, sweet, granular cheese made from pasteurised cow's milk and aged for around a year. It is named after the city of Dublin, but is actually made in County Cork, Ireland. The cheese is manufactured by Carbery, which has been selling it under the Kerrygold label since 1996.
| Characteristics | Values |
|---|---|
| Name | Dubliner |
| Type of Cheese | Hard |
| Milk | Pasteurised cow's milk |
| Flavour | Sweet, nutty, sharp |
| Texture | Firm, smooth, hard |
| Manufacturer | Carbery |
| Location | County Cork, Ireland |
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What You'll Learn
Dubliner cheese is made in County Cork, Ireland
Dubliner is well-known for its sweet, nutty and complex flavour. It is primarily a sweet cheese, but has nutty undertones and a noticeable peppery sharpness. Its texture is hard and similar to cheddar, which it is often compared to. It is ideal for slicing or grating, and pairs well with fruits, crackers and fruity wines, especially those of Irish origin. It is also good with a full-bodied wine like Cabernet, a pint of Guinness, or melted between slices of crusty brown bread.
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It is named after the city of Dublin
Dubliner is a hard, sweet, granular cheese made from pasteurised cow's milk. It is named after the city of Dublin, although it is made in County Cork, Ireland. 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 cheese is aged for around 12 months and is known for its sweet, nutty flavour. Its texture is firm and smooth, making it ideal for slicing or grating. It pairs well with fruits, crackers, and fruity wines, especially those of Irish origin.
The recipe for Dubliner was originally developed by accident in 1990 by John Lucey, a food science Ph.D. student. Lucey sold the original recipe to Carbery Group, which remains the cheese's most prominent industrial producer. The cheese is made with milk from grass-fed cows, which gives it a unique flavour profile ranging from nutty to sharp to sweet. This diversity of flavours is a result of a well-balanced mix of cheese cultures and naturally occurring amino acids.
Dubliner is often described as having a combination of flavours, including elements of cheddar, Swiss, and Parmesan. Its sharpness is milder than that of classic Irish Cheddar, and it is known for its sweet aftertaste. The cheese aims to combine the sharpness of mature cheddar with the buttery sweetness of Parmigiano. It may contain natural calcium lactate cheese crystals, which appear as small white pieces.
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It is made by Carbery Group, which is its most prominent producer
Dubliner cheese is made by Carbery Group, which is its most prominent producer. Carbery is located in County Cork, Ireland, although the cheese is named after the city of Dublin. It has been marketed internationally by Ornua (formerly the Irish Dairy Board) under the Kerrygold label since 1996. The recipe for Dubliner cheese was originally developed by accident in 1990 by John Lucey, a food science Ph.D. student. Lucey sold the original recipe to Carbery Group, which has been producing the cheese ever since.
Dubliner is a hard, sweet, granular cheese made from pasteurised cow's milk and aged for around 12 months. It is known for its sweet, nutty, and complex flavour, with a noticeable peppery sharpness. The cheese aims to combine the sharpness of mature cheddar with the buttery sweetness of Parmigiano. It is ideal for slicing or grating and pairs well with fruits, crackers, and fruity wines, especially those of Irish origin.
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It is sold under the Kerrygold brand
Dubliner is a sweet, granular cheese made from pasteurised cow's milk and aged for around a year. It is manufactured by Carbery, located in County Cork, Ireland. Since 1996, it has been marketed internationally by Ornua (formerly the Irish Dairy Board) under the Kerrygold brand. The cheese is named after the city of Dublin, although it is made in County Cork.
Kerrygold is a well-known brand of Irish butter and cheese, and the Kerrygold label is synonymous with quality and tradition. The Kerrygold brand is owned by Ornua, which is a co-operative of Irish dairy farmers. Ornua markets a range of Irish cheeses under the Kerrygold brand, including the popular Dubliner cheese.
Dubliner cheese is a relatively new addition to the Kerrygold brand, having been added to the portfolio in 1996. It has since become a popular and well-loved cheese, both in Ireland and internationally. The cheese is known for its sweet, nutty flavour and firm, smooth texture, which makes it ideal for slicing or grating. It pairs excellently with fruits, crackers, and fruity wines, especially those of Irish origin.
The addition of Dubliner cheese to the Kerrygold brand has been a successful move for Ornua, helping to diversify their cheese portfolio and appeal to a wider range of consumers. The unique flavour and texture of Dubliner cheese have helped to set it apart from other cheeses on the market, and it has become a favourite among cheese lovers worldwide.
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It is made from pasteurised cow's milk
Dubliner is a hard, sweet, granular cheese made from pasteurised cow's milk. It is aged for around 12 months and has a nutty, sharp and sweet flavour. It is made by Carbery, located in County Cork, Ireland, although it is named after the city of Dublin. It is marketed internationally by Ornua under the Kerrygold label. The cheese is well-known for its sweet, distinct, and complex flavour. It is primarily categorised as a sweet cheese but has relatively robust nutty undertones and a noticeable peppery sharpness.
The recipe was originally developed by accident in 1990 by John Lucey, a food science Ph.D. student. Lucey sold the original recipe to Carbery Group, which remains the cheese’s most prominent industrial producer to this day.
Dubliner is made from pasteurised cow's milk, which is milk that has been heated to a high temperature to kill any harmful bacteria. This process helps to extend the shelf life of the milk and makes it safer to consume. Pasteurisation is a common process used in the dairy industry to ensure the safety and quality of milk and dairy products.
Using pasteurised cow's milk gives Dubliner its distinct flavour and texture. The pasteurisation process helps to break down some of the milk proteins, which contributes to the cheese's smooth and creamy texture. It also affects the flavour development during the ageing process, resulting in the unique combination of sharp, nutty, and sweet notes that Dubliner is known for.
The milk used for Dubliner comes from grass-fed cows, which contributes to the cheese's flavour and nutritional profile. Grass-fed cow's milk is known for its higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), which can impart a slightly different flavour and also provide additional health benefits.
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Frequently asked questions
Dubliner cheese is made in County Cork, Ireland.
Dubliner cheese is made from pasteurised cow's milk.
Dubliner cheese has a sweet, nutty and sharp flavour.
