A question for Jeff Hamm or any one else with English-style cheese exp.

[Spoons]

Dubliner cheese... What is it?

I keep buying this cheese from time to time and keep wondering how to make it. It's an absolutely wonderfully sweet, tangy cheese!

When I taste a double gloucester, cheshire or even a wensleydale, I see a little bit of where the Dubliner comes from.

Anyone have a guess as to the process of making a Dubliner? what about culture choice?

[Matthewcraig]

This is just a shot in the dark but I am thinking a standard cheddar make with a tiny addition of p. shermani And lipase, and aged for 12-16 months?

[scasnerkay]

What if... We tried a combination of MM100 + Su Casu (available from Artisan Geek). Su Casu is ST, LBL, and LH, and is designed for Italian style cheeses.
Okay, next cheddar...

[Spoons]

Really good suggestions! I've got some Thermo C, it lacks LB but so it won't develop that strong Parm aftertaste but should still have a nice Italian bite to it.

So many experiments to do! I also want to try proprionics in cheddar styles and see what it does.

I'm making 3 cheeses next week. I already have a 6 month old cheddar with MM100 +  TA61 + FLAV 54. So I'll try a double gloucester with MM100+Thermo C + FLAV 54.

[qdog1955]

OK guys----when you combine all these cultures---what criteria do you use to govern the amounts used? I am always concerned about using to much or to little.
Qdog

[scasnerkay]

I aim for a total of about 3/8 tsp for 4 gallons.

[Spoons]

OK guys----when you combine all these cultures---what criteria do you use to govern the amounts used? I am always concerned about using to much or to little.
Qdog

It depends on the brand and culture. Always refer to the label on the culture pouch. It also depends on the culture's characteristic, if it serves as an acidifyer or not.

Most Danisco Choozit have the same usage rate. Most Biena have a different usage rate.

Here's an example of a blend I tried on a Double Gloucester last week (The acidification curve went really well):

22 litres of milk
1/4 tsp MM100 (label: recom. 1/4tsp per 12-15 liters)
1/8 tsp Meso III (label: recom. 3/8tsp per 12-15 liters)
1/8 tsp FLAV 54 (measured in units... not an acidifier)

After measuring the MM100 I figured I still needed enough acidifier for about 7 litres of milk. The addition of 1/8 tsp Meso III covers about 4-5 litres... Good enough. Teaspoon measurements are only approximations. The real measures are in DCU (or in units for non acidifiers) and a bit tedious to do at home.

[scasnerkay]

Got 2.5 gallons from my favorite Jersey cow today. I am planning on another (small) cheddar variation tomorrow with a generous 1/16 tsp of MM100, and a scant 1/16 tsp of Su Casu. If all goes well the 2 cheddars can be compared in several months.

[Spoons]

That's great, Susan! I'm making 2 cheddars in the next few days. Both experimental. One will be a little heavier on the thermo C, the other will have a tiny addition of Propionics as suggested bu Matthewcraig. I won't do a warm aging phase though. Both will most likely age 9+ months.