This Cheese Isn't What You Think It Is! (Dubliner)

Описание: On this episode we are slicing into an ALT cheddar from Ireland! What's an ALT Cheddar you ask? Well it's a cheese that we were into wayyyy before it was cool. So will this cheese hold CLOUT? Or will it be a SELL OUT? Find out on this Irish edition of the Cheese Show!

If you'd like to try this cheese, now you can get 15% off just for being our fan!! Go to https://murrays-cheese.pxf.io/ZQEBaq and use the promo code OLIVIAJOE15 at checkout.

The Olivia and Joe Cheese Show is a weekly talk show where we try a new cheese every week. Historical, international favorites to cheap bodega finds, we'll try anything! If you're a foodie who likes to laugh, you'll love the Cheese Show! More information about this week's cheese below:

Country - County Cork, Ireland
Milk Type - Cow
Pasteurization - Pasteurized
Rennet - Vegetarian
Age - 12+ months

Believe it or not, Dubliner is NOT a cheddar! It’s an aged cow’s milk cheese, made with milk from grass-fed cows, with a hard texture very similar to cheddar, and was actually created to be an alternative to cheddar! Dubliner combines the sharpness of mature cheddar and the buttery sweetness of Parmigiano. It’s high in acidity (which means it will literally make your mouth water)! And despite the name, it’s actually not from Dublin either. It IS from Ireland though, made in County Cork in Southwest Ireland, just about as far as you can get from Dublin quite frankly. But it’s named after Dublin, probably so the cheese would sound Irish to the rest of the world.

Dubliner is also chock-full of cheese crystals! Cheese crystals are a naturally occurring cheese phenomenon, and here’s the sciencey bit: as the cheese ages, the lactose from the milk reacts to the rennet and enzymes introduced, and gets converted into lactic acid, which binds with calcium, and forms calcium lactate, and will eventually crystallize when enough calcium lactate has formed. You’ll see it happen in older cheeses, because the longer it’s been aged, the less moisture is in the cheese. And with less moisture, the calcium lactate has less means to move around, and they bump into each other. Their space gets more and more condensed and crystals form.

Pairing Suggestions: Crackers, a crisp green apple, a full-bodied red wine like Cabernet, or of course a freshly pulled pint of Guinness. You also can’t go wrong simply melting this between a couple slices of bread.

If You Can’t Find This Cheese: It’s in most grocery stores!! I bet you can find it. If you can't, let us know we’ll help you track it down!

If you like this cheese, let us know below! What do you like to pair with this cheese? How would you describe the way this cheese tastes? What are your favorite cheeses?

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