Dubliner is a truly cultured cheese. In fact, it’s uniquely crafted with our own unique Dairy culture and top secret recipe. And it is only when this secret recipe and culture come into harmony together that our distinctive Dubliner taste is born. Complex yet balanced. Sweet with caramel notes yet sophisticated and tangy.
Once Dubliner has been crafted, cut, cooked, stirred, towered and graded it is slow-aged between 12 and 24 months. In the dark and the quiet, little gems of calcium crystal make their way to the surface. These time crystals give Dubliner its signature crunch of sweet nuttiness.
When you work in nature, sustainability becomes part of your nature. Our sea-salt air, and summer grass-fed cows all graze within 50km of where we craft Dubliner cheese. Our precious whey is turned into nutritious produce and bio-energies. This is a circular economy which we continue to nurture and enrich.
Blackberry bushes ramble, clover peeks through lush grass, the sea-salted air blows gently through the pasture. Dubliner is only made from summer milk from grass-fed cows. This summer milk is softer, richer, creamier, full of natural goodness. In turn, it gives Dubliner its unique texture and body, its sweet, nutty bite.
3 months. That’s the short window of time we have to craft Dubliner cheese. If it’s been a cold spring, we wait. Only when the sun creeps through into summer and the cows are under open skies enjoying grass-fed goodness do we gather the milk for our characterful cheese.
