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Pasteurized Milk, Salt, Cheese Cultures, Enzymes
Complex. Worldly. Somewhat sweet, somewhat nutty. All of these words just as easily describe our Dubliner Cheese as they do the city of Dublin, Ireland itself. So it isn’t hard to see where we drew our inspiration for this decidedly Irish cheese. Dubliner is a robust aged cow’s milk cheese with a bit of a hard texture similar to a Cheddar. In one bite you can taste the diversity of flavors – from nutty to sharp to sweet – that can only come from a natural cheese made from the milk of grass-fed cows. What might seem ambiguous is actually a well-balanced mix of cheese cultures and naturally occurring amino acids. This diversity pays off in its ability to be served alongside a full-bodied wine like Cabernet, a freshly pulled pint of Guinness, or simply melted between a few slices of crusty brown bread.
Ireland is teeming with rolling green hillsides, centuries old castles, and that legendary warmth and hospitality. It’s also, maybe most surprising, home to one of the world’s greatest culinary revivals. Renowned chefs, gastronomic tours, exquisite converted manor houses, and top tier cookery schools are all contributing to the resurrection. And at the center of it all is Ireland’s famous dairy culture. At Kerrygold, we’re proud to be a part of this movement, and prouder still of our circle of foodie friends who are driving the process.
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