Dubliner (by Kerrygold) Cheese Making Recipe

[Homestead]

I realize that the culture makes the difference...but I have been working o making a mother culture from my own cattle that will be a true finger print of my farm...and would like to make my own "dubliner"  with my own cultures and see what happens.  The problem is I have no idea what I would be trying for.  Do I make a parm then handle the curds like a cheddar....see my problem?

[linuxboy]

It's a normal cheddar make. Classic milled curd. Milk PF 0.7. Rennet 6.55 ish, start whey drain 6.2, mill 5.4, salt target 1.8%, pH post press 5.0, and MFFB ~36%. I would guess the adjunct is acidophilus, helveticus, or both, at about 0.2% bulk equivalent. They age in vac bags, ~40F. If you use your own culture, you will not be able to replicate the flavor of dubliner. It really is engineered, with very specific strains used for flavor, aroma, and texture, in exact ratios. You cannot achieve that level of exact inoculation unless you isolate strains, bank them, and farm out the pure cultures.

But, even if you can't replicate the flavor, try it anyway. With grass-fed cows, raw milk, and indigenous cultures, it should turn out OK.

[Homestead]

Thanks...that's what I'm aiming for. 

[itsmatt]

Hi there - just read this thread and wondered if you happened to make your version of a Dubliner?  It is a really good cheese and I'd like to try to make my own version of this.  Just wondering if you did this and, if so, how it turned out.

Thanks,
Matt

[mikekchar]

Just want to point out that the thread is 10 years old. :-)  Probably nobody involved is around any more.

Having said that, linuxboy's post is really interesting.  I've never heard of an adjunct cheddar before.  In fact, I was just wondering the other day if anyone had every tried making a cheddar with lactobacilus helveticus added (usually it is made with mesophilic cultures optionally with some streptocarpus thermophilus).  I've added bulgaricus to a cheddar before and I liked the result.  The other very interesting thing is the idea of using acidophilus, which I've never heard of anyone using in a cheese before (it's very common in yogurt, though -- mainly because it's a very fast acidifier).

But like he said, having a recipe isn't going to allow you to duplicate the cheese.  Making a very good cheddar and mixing a mesophilic culture (like MA11) with a thermophilic that contains helveticus (like Su Casu -- in fact, it says on the description that it can be used as an adjunct in cheddar, so probably that's a good start).  And... having typed all that, I notice that KAZU is exactly that in one package -- so presumably that's what you would want.

[fattyacid]

I posted this in another thread about Bella Vitano. These are very similar cheeses and this is a solid base to work from. I gave some other variations of cultures to use in another post you'll have to dig for it.


Here you go

TA-61                 .01g/gal Streptococcus thermophilus

Flora Danica        .06g/gal Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis       subsp. biovar. diacetylactis, Leuconostoc

LH 100               .04g/gal Lactobacillus helveticus, Lactobacillus delbrueckii subsp. lactis

FLAV 54             .01g/gal Lactobacillus helveticus  not redundant, pay attention, different strain of LH than LH 100

Liquid CaCl for store bought milk  .4ml/ gal

Single strength VEAL RENNET by Walcoren  .36 ml/gal

To get both texture and flavor right you need 10 gallons of milk to get a cheese that is 10-11 in Dia. and 2.5-3 in thick for a natural rinded cheese.

Buy the best quality whole milk 3.25+% butterfat, higher is alright up to 4.5%.
Heat milk to 90 degrees Fahrenheit and add cultures stir in for 5 min. Ripen milk for 25 min more-maintain 90 degrees.
At the end of ripening, stir in CaCl diluted 40:1 in  warm non-clorinated water for 5 min.

Stir in rennet, diluted 40:1 in cool non-chlorinated water  for 2 min. Still the milk, check for a clean break around 30-40 min. Your clean break should be glassy and smooth when ready to cut.

Cut to the size of corn kernel, rest/heal the curd for 5 min.
Stir slowly and continuously for 30 min while slowly heating to 100 degrees. Ideal curd is firm/slightly springy but not rubbery hard.
Press under whey with 10 lbs for 15 min.
Transfer curd mass to an large tomme cheese mold described above-size
Press over night with 40 lbs in a warm room 70 degrees.
Cheese should be flipped and rewrapped (cheesecloth) every hour for the first 4 hours.

Save a gallon and a half of whey from the cheesemake and add a 1/4 cup vinegar, soak your cheesecloth in this mixture and wring out to keep the cheese from sticking while pressing.
Next day
Dry salt with about 6.5-8 oz of KOSHER salt or natural sea salt, place back in mold for 24 hrs.
Age at 45-50 degrees 90% humidity for 6 month minimum, ideal 9 months.

-FA