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Dubliner Irish Cheddar with Stout

Dubliner Cheese The luck of the Irish is lucky for all of us too - we get to try one of the Emerald Island's best cheddars infused with it's best known fermented beverage, Irish Stout. Well, maybe not truly "infused" cheese, but this is a new concept. While we've experienced beers being used as a solution to "wash" cheese to add flavor and complexity, the stout is actually introduced into a "double milled" cheddar. Traditional Irish Stout, made with roasted barley, is bitter with a slight hoppy finish. The stout adds caramel and coffee notes that accentuate the flavors of the cheese. When tasting this cheese, the creaminess fills your mouth, the nutty flavors begin to open up and the caramel finish lingers on the palate. It is really a unique flavor experience. So, how does it get this way? Dubliner cheddar is aged 12 months and is a very complex cheese. Produced in County Cork, south of the city of Dublin, it's made from the milk of grass fed cows that graze on the lush green rolling hills of southeastern Ireland. The grass makes the cheese rich in beta carotene. The cheese is made using the traditional "cheddaring" process and is set aside to age. When it is matured, the cheese is milled again. Milling is a process where the cheese is put through a "grinder" to break it into smaller pieces. This is where the beer comes in. The Irish Stout is mixed into the cheddar pieces and the combination is put into a cheddar form where it is aged a bit longer to assure that the smaller pieces combine to form a cheddar wheel. The cheese round is then finished with a dip into green wax. Not only is this colorful, but it acts as a preservative against mold. Enda HowleyThe original concept for the Dubliner Irish Cheddar with Stout was developed by the domestic and international members of the Irish Dairy Board. They worked diligently with the highly skilled cheese graders in Ireland to define the best way to make an innovative, great tasting product in the style of the classic Irish Cheddars. The teams worked with the best cheese grader, and a proclaimed "foodie", Enda Howley, to assist with refining this product to meet the high criteria that the Kerrygold team has come to expect. Edna was born and raised in Cashel, a small town in Tipperary, known for Irish blue cheese and in this case, awesome cheese graders. Cork County Dairy CowsI first experienced the audience response to this cheese at a fundraising event held in Austin, Texas. I brought a selection of six cheeses to a tasting organized to raise money for a culinary scholarship fund. Three of my cheese selections were named in the Top 100 Cheeses by the Wine Spectator. The other choices were solid cheeses with little recognition, including the Dubliner Cheddar. When the majority of the attendees kept coming back asking to sample more of the Dubliner, a star was born! You always know which cheese is the "winner" at the table by the amount that's left over. In this case, no Dubliner Cheddar with Stout was left on the plate! A few weeks ago I tasted this Macaroni and Cheese with Porcini and Bacon and was amazed at the combination of flavors that perfectly blended together. It's a nice dish to top off the winter season. Enjoy the Dubliner Cheddar however you serve it and Happy St. Patrick's Day! Deluxe Macaroni & Cheese With Porcini And Bacon Serves 4 to 6
  • 3tablespoons Kerrygold butter, divided
  • 1/2 pound (2 cups) elbow macaroni, uncooked
  • 1/3 cup (1/2 ounce) dried porcini mushrooms
  • 2tablespoons all-purpose flour
  • 2cups whole or reduced fat milk
  • 1teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 pound bacon, cooked and crumbled (optional)
  • 1 1/2 cups (6 ounces) grated Kerrygold Dubliner Cheese with Irish Stout, divided
  • 1/2 cup fresh breadcrumbs
Heat oven to 375°F. Grease an 8- x 8-inch baking dish with 1 tablespoon of the butter. In large saucepan, cook macaroni in 3 to 4 quarts boiling salted water until al dente. Drain. Pour 1 cup hot water over mushrooms; let stand about 10 minutes or until soft. Drain (liquid can be saved for soup or stock); chop mushrooms into 1/2-inch pieces. In 2-quart saucepan over medium heat, melt remaining 2 tablespoons butter. Add flour; cook, whisking constantly, about 2 minutes. Add milk gradually, whisking constantly until it comes to the boil. Add salt, pepper and mushrooms. Reduce heat and simmer 5 minutes, whisking frequently. Remove from heat, stir in bacon, if using, and 1 cup of the cheese. Stir in macaroni gently but thoroughly. Transfer to baking dish. Mix remaining 1/2 cup cheese with breadcrumbs; scatter on top. Bake 20 to 25 minutes or until sauce is bubbling and crumbs have browned. Let stand 5 minutes before serving.

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bryan says …

Used this (and a bit of tomato preserves which mellowed it out a bit - this is a strong cheese) for a grilled cheese sandwich for lunch today in honor of St. Patrick's Day and it was awesome.

says …

This cheese is hands-down the best mac-and-cheese recipe I've every made. Thanks for sharing!

Patrick says …

To use this cheese for cooking is a culinary travesty, not to mention a (BIG) waste of money. Really fine cheese, like really fine chocolate, is meant to be consumed "as is." The unadorned texture and mouth-feel is half the cheese. What a waste... go boil some caviar!

Susan Beckman says …

Does anyone know if the cows are A1 or A2 type Beta Casein? Thank you Susan

Bepkom says …

@Susan: Thank you for your question. Please contact the cheese producer to find out about the casein they use.

says …

@Jessica Cathy Strange got in touch with the creamery and here's the response from the creamery. "The stout present in Kerrygold Dubliner with Stout Cheese is produced by an Irish stout manufacturer for blending with our cheese. Since our agreement is limited to ingredient supply only, (we have no licensing rights) we are prevented from sharing information on the brand beyond advising that it is Irish. The percentage of actual alcohol content in the Stout cheese is 0.17%."

Jessica says …

Do you have any idea which brewery's Irish Stout they used? Or did the cheese makers also happen to brew their own Stout? I just picked this up from the market today and was sort of surprised "Guinness" wasn't plastered all over the package...and then it got me wondering, "If not Guinness, then who?" After all, there are a few micro-breweries in Ireland struggling to survive and thrive despite the strangle-hold that Guinness and AB seem to have on the country.

says …

@Jessica Good question! I'm going to contact Cathy Strange to see if she remembers. However, you can also contact the creamery directly with your question, if you wish. You may receive an answer more quickly this way. This is the link to their website. http://www.kerrygoldusa.com/contact-us

dee says …

Do you guys have this in your Pasadena location? If yes, I'm stopping by tonight!!! =)

Nikki - Community Moderator says …

@DEE - Our products vary between store locations so I would encourage you to check directly with the Pasadena location at 626.204.2266. A team member in the cheese department will be happy to help!

Sharon McClellan says …

First bought Dubliner Irish cheddar at SAMs Club in Colonial Heights, VA. Was totally blown away with the unbelievable, wonderful flavor. Went back and bought 6 chunks and gave as gifts to friends so they could experience the great flavor; they all loved it also. Went back to buy more and it was ALL gone and has not been stocked since. I have people looking in other wholesale markets so I can get the best (bigger) chunk for my buck!!

Linda says …

Kerrygold Dubliner cheese with Irish stout and Dubliner cheese with Irish whiskey are the absolutely best cheeses on the market !!!!! Chilis, crackers & Dubliner cheese - I'm in heaven.

Tom Cruz says …

I love this cheese! The Irish Cheddar Stout is one of my top 10 favorite. It rivals Od Amsterdam in complexity yet beautiful finish. Can be consumed as is or not. Thanks!