Dubliner is an original, award-winning Irish cheese that is named after the city of Dublin, though produced in County Cork. Developed by Irishman Jhon Lucey, the cheese is made from pasteurised cow's milk and is available in a number of varieties and flavours. An original Dubliner is a sweet, mild and mature cheese taking over 12 months to develop the sharp robust flavour and texture of mature cheddar, the nuttiness of Swiss cheese and the bite of Parmesan cheese. It has a high content of calcium, due to the calcium lactate crystals in the cheese. Some companies produce gluten free, diabetic and vegetarian friendly version of this cheese. A reduced fat Dubliner is also available in the market. The cheese goes well with a full-bodied wine like Cabernet or a pint of Guinness as well as with a fruity wine, Irish wine, or Oaky Chardonnay wine. It tastes delicious if melted between crusty brown bread slices. The cheese is also used to prepare sandwiches, pastas, or served with fruits like apples or pears. Remove the cheese from the fridge 30 minutes before consumption and enjoy 7 days after opening.
4 months ago
Surprisingly pleasant—not overbearing and with a smooth consistency
5 months ago
Oily, with a surprising tyrosine crunch (I had to look up why it crunched - I’m no cheese expert). Ever-so-slightly sweet and there’s a flexibility to the flavor that makes you wonder how many recipes you might be able to improve with a little Dubliner instead of plain ol’ cheddar.