- fldhkybnva Mar 5, 2013 07:11 PM
I just recently encountered Dubliner via my newfound love for Kerrygold butter. What is Dubliner? Is it similar to any more common cheeses I might have encountered?
Dubliner is often described as tasting like a combo of Swiss, cheddar and parmesan. It has some aged qualities of sharpness and salty bits to it some times.
Besides snacking, I like to use it as part of the blend of cheeses to make mac n cheese. In our market, it's often on mark down and I get a hunk of two for making quesadillas.
Here's a thread on the Home Cooking board for more recipe ideas.
I'm not a fan of grocery store "Swiss" or Emmenthal myself. This has far less Swiss sweet/nutty character than Jarlsberg which you also asked about.
I couldn't tell you about pairing with roasted vegetables. Depends on the veggies and how they're seasoned, etc. Hopefully someone else has an opinion. Also, I consume cheese and dairy quite sparingly (yeah, I know it doesn't sound like it!) and usually prefer them to have center stage when I do eat them.
In love with Dubliner after my first try tonight. I think Melanie Wong is right in that it's a mix between Swiss, cheddar and parmesan. I don't usually like Swiss and noted the Swiss hints in this cheese but still enjoyed it.