Dubliner Cheese: Irish Sharp, Sweet and Crystalline

In the US it is sold as Kerrygold Dubliner, and it is easy to find in ordinary supermarkets.

Despite the name, it is not made in Dublin. It comes from County Cork, in the south of Ireland, and its texture is firmer and more granular than most cheddars.

Dubliner cheese origin and maker

Dubliner cheese is made by Carbery in County Cork. It was developed by an Irishman, John Lucey, around 1990 as a cheese called Araglen, with commercial production starting in 1994, according to the Dubliner Cheese entry. It has been marketed under the Kerrygold label by Ornua, formerly the Irish Dairy Board, since 1996.

Dubliner is a brand-recipe cheese, not a protected designation, so there is one maker and one recipe. For the Irish farmhouse context, see the British and Irish cheeses guide and the Ireland page.

What Dubliner cheese tastes like

Dubliner cheese tastes sweet, nutty and sharp, with a texture that is firm and granular. Kerrygold describes notes of sweet Swiss nuttiness, aged cheddar and the piquant bite of an aged Parmesan. It is made from pasteurized cow's milk and aged from 12 months, with some sources giving up to two years.

The small, crunchy crystals you sometimes feel are normal in aged cheese. They show up in long-aged cheeses such as aged Gouda and Parmigiano too, and they are a sign of age, not a defect. A cheese this dry and crunchy suits grating and snacking more than spreading, which is why it works on a board with fruit and a drink.

How Dubliner cheese is made

Dubliner cheese is made in a cheddar-like way from pasteurized cow's milk, then aged for a long time. The fine detail of the recipe is held by the maker, so this page does not guess at it. What you can taste is the result: a drier, more crystalline paste than a young cheddar, with a sweeter finish. For how age changes cheddar, see aged vs. young cheddar.

How to buy Dubliner cheese in the US

Dubliner cheese is sold in the US as Kerrygold Dubliner, in blocks in the supermarket cheese case and in larger wedges at warehouse clubs. Look for the Kerrygold name on the foil wrapper. Blocks are cut and sealed, so check the date on the pack and avoid any that look wet or have swelled.

The cheese is priced like a good imported cheddar. If you want a sharper, simpler cheese, a US sharp cheddar is cheaper. If you want the sweet, crunchy, aged style, Dubliner is worth the extra.

What to serve with Dubliner cheese

Serving Dubliner cheese on a board takes little effort: cut it in wedges or thin slices and add something to balance the sharp edge. The pairing guide lists matches.

• Wine: Cabernet Sauvignon, Chardonnay or tawny Port.
• Beer: Irish stout, brown ale or pale ale.
• Fruit: apple, grape or pear.
• Extras: soda bread, apple chutney and a little whiskey.

Take it out of the fridge about 30 minutes before serving so the flavor opens up.

Cooking with Dubliner cheese

Cooking with Dubliner cheese is easy because it melts well and has plenty of flavor. Kerrygold suggests it as a table cheese, in sandwiches, or shredded in salads. Grate it over Irish stew or a shepherd's pie, melt it into a grilled cheese, or fold it into mashed potatoes or a gratin. A little goes a long way, so start with about 2 ounces (55 g) per serving in a sauce.

Substitutes for Dubliner cheese

Substitutes for Dubliner cheese should be firm, aged and a little sweet. The substitute finder suggests three.

• Cheddar: the closest everyday option; choose one aged 12 months or more. See the cheddar profile.
• Gouda: aged Gouda has the same sweetness and crunch. See Gouda from young to aged.
• Parmigiano-Reggiano: for grating, though it is saltier and drier.

Dubliner cheese compared with cheddar

Dubliner cheese differs from a typical cheddar in texture more than flavor. A sharp cheddar is smooth and can crumble; Dubliner is firmer and more granular, with a sweetness that cheddar usually lacks. In a sauce or a sandwich the two behave alike, so swap them freely. On a board, Dubliner reads as a step toward Parmigiano, while a cheddar reads as a tangy table cheese. For the cheddar side of the story, see cheddar origin, flavor and uses.

Dubliner cheese mistakes to avoid

Dubliner cheese mistakes are small but common. Cooking it at high heat makes it greasy, so melt it gently. Serving it straight from the fridge mutes the flavor. And treating the crystals as spoilage is wrong; they are part of the cheese. Mold on the surface is different, so cut off at least 1 inch (2.5 cm) around it if it appears.

How to store Dubliner cheese

Storing Dubliner cheese well means keeping it cool and breathing. Once the foil is open, wrap it in wax paper or parchment, then put it in a container in the fridge. See the storing cheese guide. A cut block usually keeps for several weeks.

Questions about Dubliner cheese

These are the questions about Dubliner cheese that come up most.

Is Dubliner cheese a cheddar?

Dubliner cheese is cheddar-like but is often described as a blend of cheddar, Swiss and Parmesan flavors, so it is usually sold as its own style.

Is Dubliner cheese pasteurized?

Dubliner cheese is made from pasteurized cow's milk.

Where is Dubliner cheese made?

Dubliner cheese is made by Carbery in County Cork, Ireland, and exported under the Kerrygold name.

Is Dubliner cheese vegetarian?

Dubliner cheese is not confirmed vegetarian on the sources checked, so read the pack for the rennet type.

Trying Dubliner cheese

For your first Dubliner cheese, buy a small block, eat a few slices at room temperature with an apple and soda bread, and then grate the rest over a stew or a baked potato.