We get asked all sorts of questions by Dubliner Cheese fans from time to time. Rrecently we were asked about the crystal-like grains that can be found in yummy Dubliner Cheese… (look really closely below as these are tiny dots!)
They are crystals: calcium crystals. They’ve got way more taste than Krystal Carrington (hands up who remembers her?) We add a bacterial culture to Dubliner Cheese during manufacture, and as well as contributing to the flavour it produces lactic acid. Ripening Dubliner Cheese to achieve that unique taste can take up to two years, and during that time the lactic acid combines with calcium and the result is those white calcium crystals.
They add a gritty texture and enhance the rounded flavour of Dubliner. If they precipitate to the edges of the cheese block the crystals can cause a whitening of the colour too. This can be seasonal, and often it doesn’t happen at all, but it’s a completely natural process.
Woohoo! My favorite cheese has a website! Keep up the good work you guys and send the US lots of cheese!
Just found Dubliner here in Northern California…the absolute best!!
Met Kate at Dubliner Stand at the Taste of Dublin - which by the way was excellent and I told her about a recipe I use for my Dubliner cheese! She asked me to send it on - so here goes.
Melt block of cheese (slowly), add either half a cup of milk or beer! add couple of splashes of Worcestershire sauce - Lea and Perrins of course! pinch of mustard powder (optional), little seasoning - salt and white pepper, quarter cup of flour, keep stirring, then half cup of bread crumbs and finally add a whipped egg, when slightly cooled! roll out between waxed paper - not too thinly. When ready to use cut to slightly smaller than actual size of slice of toast (do lightly toast 1st), you can be naughty and butter same! When ready use put Dubliner cheese mix on slice - put under grill - and see what happens - Welsh Rarebit eat your heart out! Can be kept in fridge for a week or two - it it lasts that long… Do serve with, grilled rasher, tomato and a spoon of Ballymaloe Bramley Apple sauce with mustard or one of their chutney’s - Enjoy! Actually, I think I’ll head to the kitchen this minute and make it myself - have guest coming from USA and I know they will like it - or there will be hell to pay because I’ll just have to eat it all and believe you me I could in one sitting! Burpppp. Anniro.
Ann,
Thanks a million for posting your yummy recipe! Please send me your postal address (koneill@carbery.com) and I would be delighted to send you out a few vouchers for your next few blocks of Dubliner so that you can continue to make your Welsh rarebit!
great stuff! be sure to have a look at the following link to find out all stores that carry Dubliner cheese!
http://www.kerrygold.com/usa/locator_ca.php
My friend buys blocks of Dubliner and cold-smokes them. It needs to cure for a week or two afterwards, but it’s well worth the wait! The smokey flavor added by smoking really brings out the character of the cheese. It’s great on water crackers accompanied by a nice glass of red wine. Hmmm. I love the calcium crystals - adds a bit of texture that’s unexpected in a cheese. My favorite cheese!