Product Cutting: Dubliner Cheese


Adding specialty cheese to your menu.


Dubliner is an Irish specialty cheese made from milk produced during Ireland’s summer months for peak flavor and sweetness. It is aged for a minimum of 12 months to produce a firm texture and distinctive, rounded taste. Dubliner uses starter cultures similar to those of Cheddar, Swiss and Parmesan; the cheese is described as having the richness of a mature Cheddar with the sweet nuttiness of Swiss and the bite of an aged Parmesan.

  1. Check the packaging. Foodservice sizes are available in 5-pound loaves shrink-wrapped in plastic film; packaging should be clean and reasonably snug around the cheese.
  2. Unwrap the cheese and note appearance. Color should be golden and uniform and slightly darker than white cheddar. Texture should be even with some evidence of crystal formation to reflect the maturity of the cheese. These are calcium lactate crystals that occur naturally during aging and give a slight crunch to the cheese.
  3. Smell the cheese. The aroma should be clean with no off odors.
  4. Cut into the cheese. The texture should be a little crumbly but not as pronounced as in a Cheddar.
  5. Taste the cheese at room temperature. Dubliner has a unique sweet, nutty flavor with a hint of salt and pleasant mouthfeel; it is less acidic than aged cheddar but nicely complex.
  6. Melt a slice of Dubliner on a piece of bread. It should exhibit good melting properties, enhancing the flavor of the cheese and producing a desirable gooey texture.



Cheese outlook

Last year, strong milk prices paid to farmers coupled with rising fuel costs caused a spike in wholesale cheese prices. By the summer of 2007, commodity Cheddar cheese prices had reached a whopping $2 per pound wholesale, dipping to $1.88 by the first quarter of 2008. Since half of the U.S. milk supply goes to making cheese, according to the USDA’s Economic Research Service, everyone was experiencing higher wholesale prices.


The outlook is a bit brighter for the remainder of 2008. First of all, the ERS projects an increase in American milk production over 2007, from 185.4 billion pounds to 190.2 billion. More milk should translate into higher cheese production and put downward pressure on cheese prices. “We’re forecasting prices down for the rest of the year,” reports Roger Hoskins, dairy outlook agricultural economist for the ERS. “By next quarter (April to June), the price should drop to $1.67 a pound—still high, but not as high as 2007.”


“New factors are at play in the cheese market,” claims John Umhoefer, executive director of the Wisconsin Cheese Makers Association. “World demand is way up, especially in Japan, China and Indonesia, and there have been declines in production in the European Union.” Although specialty cheese imports from abroad are still reaching our tables, American-made cheeses are increasingly making their way to other countries.

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

FSD Resources