Free Lunch: Kerrygold Dubliner
Editor’s Note: Please make sure not to miss the other entries in the Free Lunch series. All cheese used in Free Lunch was sent for free by the creameries themselves without any knowledge of how it would be used.
Prior to talking about Kerrygold Dubliner, let me tell you an interesting Irish story that I don’t believe I have shared before. While in NYC last fall promoting my cookbook, I was staying at The Moderne, an amazing boutique hotel. Located within the hotel is a lounge, with free coffee and fruit. My traveling companion, aka my mom, and I loved the lounge simply for how relaxing it was. Anyway, the first time we were sitting there, an Irish couple joined us and we started talking. Yes, a couple from Ireland wanted a copy of my grilled cheese cookbook. They were so very nice and I thoroughly enjoyed talking to them, regardless of the fact that they purchased a copy of my book. It was a pleasant surprise on a trip that was very enjoyable, both for the promotion and sight seeing.
Not onto the
I don’t even remember how or when I stumbled on Kerrygold Dubliner, but when I did, I knew I had found a great cheese that I would enjoy for years to come. It opened the door to what good cheese should taste like. No longer was I hesitant to try different cheeses, now I wanted to experiment as much as I could. $25/lb cheese? Sounds good to me. Trying Dubliner cheese led me to try other great cheeses such as different varieties from Cabot and so many other brands. There are still so many unique cheeses to try but I believe I am well on my way.
the irish dairy board
The Irish Dairy Board was established on May 17th, 1961, after the Dairy Product Marketing Act was signed into law just five months earlier by then president De Velera. 
Its broad objectives were “to export or provide for the exportation of … to promote, facilitate, encourage, assist, co-ordinate and develop the exportation of milk and milk products”. 
From there, the Irish Dairy Board has grown into an international presence.
The Irish Dairy Board (IDB) is an Irish dairy co-operative, owned by Irish dairy processing co-operatives and dairy companies and, through them, by Irish dairy farmers.
IDB has built its export business by opening up new markets and developing new and exciting products that meet the needs of consumers around the world. The IDB exports to over 90 countries worldwide.
The success of our business is based on the unique provenance and quality of Irish milk from grass fed cows. In Ireland, we’re very proud of our traditional family farms and of our sustainable, low-carbon grass-based dairy system. 
Once The Irish Dairy Board was established, it was only a matter of time for the Kerrygold brand to be born. In 1962, in the UK, Kerrygold and Kerrygold butter was born. Eleven years later, in 1973, Kerrygold Pure Irish Butter was launched in the Irish market. Then, in 1991, a wide range of Kerrygold cheeses, minus Dubliner, made it to the United States. Finally, in 1998, Kerrygold Dubliner cheese was launched in this great country and all other cheeses would forever be jealous. 
Sustainability, being green, and animal welfare is a top priority of Kerrygold. If you would like to learn more, head on over to Kerrygold’s international web site. I found the information especially interesting because while learning about Kerrygold’s sustainability plan, you also learn about the country of Ireland and its landscape.
As we have learned above, Kerrygold and the Irish Dairy Board is simply a combination of dairy processing co-operatives and dairy companies. One of those companies, Carbery, located in Co Cork, Ireland, is the institution that makes the world famous Dubliner cheese.
Carbery Group is owned by four Irish co-operatives; it employs approximately 200 people and supports around 15,000 farmers locally. Carbery is the largest single cheese-producing facility in Ireland, producing almost 30% of Ireland’s annual cheese output.
The temperate environment of [the Co Cork] area ensures a long grass-growing season to produce high quality milk. This is the vital ingredient needed to craft our delicious cheeses in particular for Dubliner Cheese. 
If you live in Ireland, you already know this and buy Dubliner at your local grocery store under the Carbery brand. However, if you are in the United States, Carbery means nothing to you. It does sounds like Cadbury, but they are English and make chocolate, not Dubliner cheese.
the city of dublin
Prior to learning about the cheese, I want to give you an insight into Dublin, the city this cheese is named after.
Dublin is a city of villages. Each village serves a different purpose and houses a particular breed of Dubliner. The poets, the artists, the dreamers, the fashionistas, the foodies, the storytellers and the true-blues, they have all carved out little havens, villages of like-mindedness within the patchwork of the city. Here is our guide to Dublin’s most vibrant villages. 
Not to overdo it, but Dubliner is one of my all-time favorite cheeses. It is a very complex cheese that has so much to offer whether it is melted or not. The texture is crumbly, since it is aged, and the taste palette includes a strong nutty flavor while a sweet flavor lingers on your tongue. It is a perfect ratio of everything without totally getting lost.
Dubliner is an original, award-winning Irish cheese that is named after the city of Dublin, though produced in County Cork. Developed by Irishman Jhon Lucey, the cheese is made from pasteurized cow’s milk and is available in a number of varieties and flavors.
An original Dubliner is a sweet, mild and mature cheese taking over 12 months to develop the sharp robust flavor and texture of mature cheddar, the nuttiness of Swiss cheese and the bite of Parmesan cheese. It has a high content of calcium, due to the calcium lactate crystals in the cheese. Some companies produce gluten free, diabetic and vegetarian friendly version of this cheese. A reduced fat Dubliner is also available in the market. 
kerrygold dubliner grilled cheese
I had leftover sourdough and rye bread waiting to be used in this grilled cheese but I wanted to use a new bread. The sous chef found a nice wheat bread and I began cooking. The combination of the fresh wheat and melted Dubliner created a delicious grilled cheese that anyone would be happy to enjoy.