Dubliner Cheese
| Dubliner | |
|---|---|
 | |
| Country of origin | Ireland |
| Source of milk | Cows |
| Texture | Hard |
| Aging time | 12 months to two years |
Dubliner is a sweet, granular cheese aged over a year and manufactured by Carbery, located in County Cork, Republic of Ireland. Since 1996, it has been marketed internationally by the Irish Dairy Board under the Kerrygold label.[1] The cheese is named after the city of Dublin, although it is made in Cork.
The cheese aims to combine the sharpness of mature cheddar and the buttery sweetness of Parmigiano.[2] Dubliner cheese may contain natural calcium lactate cheese crystals, which appear as small white pieces.
History
A cheese John Lucey called "Araglen" was created in 1990; his goal was to produce an alternative to Cheddar cheese that could be manufactured "using (mostly) existing Cheddar equipment, for sale in Europe."[3] A year later, Carbery Milk Products signed an agreement to commercialize Araglen.[3] Commercial production began in 1994; five years later, it was introduced to the United States and by 2011, more than 40,000 tonnes (44,000 tons) had been produced for sale in multiple markets.[3]
References
- ↑ "Dubliner". Carbery. Retrieved 2013-11-11.
- ↑ Blume, Aimee (March 13, 2013). "Dubliner and Dubliner with Stout". Cheese of the Week. Scripps Interactive Newspaper Group. Retrieved 2013-11-11.
- 1 2 3 Lucey, John (September 2011). "Successful Cheese Diversification Examples: Dubliner Cheese and The Growth of Wisconsin Specialty Cheese" (PDF). Cheese Symposium Proceedings & Presentations. Teagasc. Retrieved 2013-11-11.