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.

We get asked all sorts of questions by Dubliner Cheese fans from time to time. Recently we were asked about the crystal-like grains that can be found in blocks of our pride and joy.

They are crystals: calcium crystals. 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. And unlike a lot of eighties fashion crimes you may have been guilty of committing yourself, calcium crystals and Dubliner Cheese have only ever been guilty of good taste. Ta-dah!

Sorry love, wrong Krystal.