[Cheese] Big Trouble in little Gouda

[Brian]

Nevermind.
Here is what I found.

Description: Dubliner is a cheese that was invented and branded by 
Kerrygold, Ireland's best known dairy and the label most aggressively 
promoted by the Irish Dairy Board. Although the cheesemaker never uses the 
word "cheddar" in his description of Dubliner this cheese is as close to a 
cheddar as any other category. The distinctive rounded flavor of Dubliner is 
due to a "secret recipe" but, despite its mysterious makeup, Dubliner is a 
versatile cheese. Made with a vegetable rennet (therefore suitable for 
vegetarians) and aged for 12 months this is a cheese board cheese, a 
sandwich cheese, or can be an ingredient wherever a recipe calls for a 
medium sharp cheddar. Dubliner often contains naturally occurring calcium 
lactate crystals which appear as small white particles in the cheese. Not 
only are these crystals a good source of calcium but they provide a crunch 
in the mouth reminiscent of Parmesan Reggiano.





----- Original Message ----- 
From: "Brian" <mavityre at comcast.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Friday, January 06, 2006 1:14 PM
Subject: Re: [Cheese] Big Trouble in little Gouda


> Jack,
> My favorite cheese is Dubliner.
> What type of cheese is that?  It's hard, very salty with almost nuggets of
> salt with a mild nutty taste.  Would love to make something like that and 
> am
> guessing they brine it.  Was wondering what kind of cheese you would use 
> for
> a "base" for experimentation.
>
> Thanks
>
> Brian