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Dubliner Cheese

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Dubliner Cheese

Dubliner Cheese, the delicious range of Irish cheese made to a traditional recipe. House Rules
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Please be aware that once you post something to the Dubliner Cheese page, there is the potential for many other people to read your words. You should assume no expectation of privacy for any information you post to this public forum. We remind you to practice common sense and avoid posting personal, identifiable information such as your location, financial information, etc. Questions
We welcome questions and will do our utmost to answer them as quickly as we can. If our response is delayed, you can be assured it's because we are doing everything in our power to make sure we get you the right answer. Our team is available to deal with queries Monday- Friday 9am - 5pm.

19/10/2025

This Sunday, our Dubliner Creamy One Pan Chicken with Mushroom will be perfect!🤤🧀

Ingredients
Olive oil
2 tbsp butter
3-4 chicken breasts
Salt & pepper
200g mushrooms, sliced
2 shallots, sliced
125ml chicken stock, hot
4 tbsp cream cheese
1 tbsp thyme, roughly chopped
2 cloves garlic, minced
3-4 Dubliner Mature White Slices

To serve
3-4 portions cooked gnocchi, rice or mashed potato

Pre-heat oven to 190°C / 170°C fan.

Heat a large oven-safe pan over medium heat, once hot, add a drizzle of oil and the butter.

Once butter has melted and is bubbling, arrange the chicken in the pan. Season well with salt and pepper and leave to brown until golden for about 3 minutes (do not disturb the chicken as it browns.)

Turn the chicken over, season with salt and pepper and leave to cook until golden for another 3 minutes.

Remove the chicken from the pan and set aside on a plate.

To the pan, add the mushrooms and shallots. Cook for about 5 minutes just until softened.

Add the chicken stock, cream cheese, thyme and garlic and stir well until the cream cheese has melted and the sauce is smooth. Bring to a simmer then return the chicken to the pan.

Transfer the pan to the pre-heated oven and cook until the chicken breasts are cooked through, about 15 minutes.

Remove from the oven and place a slice of Dubliner Mature White over each chicken breast, then return to the oven until the cheese has melted.

Serve with you choice of cooked gnocchi, rice or mashed potato.

10/10/2025

Friday night in calls for our Chicken Fajita Traybake…Gorgeous!🤤🧀

Ingredients
3 peppers, sliced (use your colours of choice)
3 chicken breasts, sliced
2 red onions, cut into wedges
2 tsp smoked paprika
2 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
3 tsp flaky salt
1 tsp ground black pepper

To serve
8 large corn or flour tortillas, warmed
Sour cream
Guacamole
150g Dubliner Mature Red, grated
Fresh coriander, roughly torn

Pre-heat oven to 220°C / 200°C fan.

Toss together the peppers, onion, chicken, spices, and seasoning with a generous drizzle of oil in a large roasting tray.

Roast in the oven until chicken is cooked through, 20-25 minutes.

To assemble the fajitas, spread a bit of sour cream on a warm tortilla then top with a bit of guacamole, the cooked fajita traybake and a good amount of grated Dubliner Mature Red. Finish off with fresh coriander.

07/10/2025

Are you a fan of Jambons? They taste even better using Dubliner Cheese!🧀

For the cheese sauce
2 tbsp butter
2 tbsp plain flour
250ml milk
100g Dubliner Mature White, grated
1 tsp flaky salt
¼ tsp ground black pepper

Ingredients
1 sheet puff pastry
50g Dubliner Mature White, grated
50g diced chorizo
1 egg, beaten
3 pinches nigella seeds

For the filling, melt butter in a medium sized pot set over medium heat. Add the flour and stir it into the melted butter, cook for about 5 minutes. Slowly whisk in the milk, continue cooking until mixture thickens, stirring continuously with a whisk.

Add 100g Dubliner Mature White and stir in until melted. Remove from heat and leave to cool for 20-30 minutes.

Pre-heat oven to 200°C / 180°C fan assisted.

Lay puff pastry sheet on a baking tray lined with parchment paper. Use a sharp knife or pizza cutter to cut the pastry into 6 squares. Spoon the cooled cheese sauce into the centre of each square then top with a bit of grated cheese.

Sprinkle chorizo over the filling of 3 of the jambons.

Fold the corners of the puff pastry so that they meet in the centre to create small parcels.

Brush the top of the pastry with the beaten egg, then sprinkle nigella seeds over the 3 jambons that don’t have chorizo. Finally, sprinkle with any remaining cheese.

Bake in the pre-heated oven until golden and the bottoms of the jambons are cooked, about 20 minutes.

Leave to cool on the tray on a wire rack before enjoying still-warm or cold.

03/10/2025

Recipe time! Have you tried our Bacon, Tomato & Spinach Flatbread Melts? Give them a go👌🧀

For the creamy spinach
½ small red onion, diced
2 cloves garlic, minced
2 tsp fresh thyme, roughly chopped
Salt & black pepper
100g baby leaf spinach, rinsed
40g cream cheese

Ingredients
2 flatbreads
3 slices Dubliner Vintage Sliced
4 rashers cooked streaky bacon
10-12 pieces marinated slow roasted or sun-dried tomatoes
Salt & black pepper

Heat a large pan over medium low heat then add a drizzle of oil. Once oil is hot, add the onion, garlic and thyme and sauté until onion is tender.

Add the spinach with a pinch of salt and pepper, then cook until spinach has wilted.

Add the cream cheese and cook until melted and mixture is creamy. Taste for seasoning and add more salt and pepper if needed. Remove from heat.

Pre-heat oven to 220°C / 200°C fan assisted.

Divide creamy spinach mixture between 2 flatbreads, then spread mixture out over each flatbread.

Top each with about 1 ½ roughly broken up slices of Dubliner Vintage Sliced, pieces of cooked streaky bacon and the tomato. Lightly season with salt and pepper.

Transfer flatbreads to a baking tray then cook in the pre-heated oven for 5-6 minutes.

Cut flatbread melts into pieces then enjoy hot.

27/09/2025

Lunch is served! Try our Spicy Cheesy Chicken Ciabatta👌😍

Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Ingredients:
2 boneless, skinless chicken fillets
2 ciabatta rolls
2 tbsp olive oil
Salt and pepper to taste
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne pepper
4 tbsp garlic mayo (divided)
2 leaves of lettuce
4 slices of roasted red peppers from a jar
2 slices of Dubliner Mature Sliced Red

Instructions:
1. Preheat your oven to 200°C, 180°C fan, gas mark 6).
2. Prepare the chicken fillets by pounding them slightly to even thickness, making them easier to cook evenly.
3. In a small bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and cayenne pepper to create a spice rub. Coat the chicken fillets evenly with this mixture.
4. Place a frying pan over a medium-high heat. Once hot, cook the seasoned chicken fillets for about 5-6 minutes per side or until they're cooked through. Ensure the internal temperature reaches 75°C.
5. While the chicken is cooking, slice the ciabatta rolls in half horizontally. Toast them lightly either in the oven or in a toaster until they're golden brown.
6. Spread 2 tablespoons of garlic mayo onto the bottom halves of the toasted ciabatta rolls.
7. Place a leaf of lettuce on each ciabatta bottom, followed by 2 slices of roasted red peppers per sandwich.
8. Once the chicken fillets are done, place one fillet on each ciabatta sandwich.
9. Top each chicken fillet with a slice of Dubliner Mature Sliced Red cheese.
10. Spread the remaining 2 tablespoons of garlic mayo onto the top halves of the toasted ciabatta rolls and place them on top of the cheese-topped chicken to create sandwiches.

23/09/2025

Are you a fan of Truffle? We have a recipe for you with our Truffle Mac & Cheese🤤🧀

Serves: 4-6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Ingredients:
300g macaroni
60g unsalted butter
60g plain flour
750ml whole milk
200g Dubliner 3 Cheese Blend Grated (reserve some for topping)
2 tbsp truffle oil
Salt and pepper to taste
75g breadcrumbs

Instructions:
1. Preheat your oven to 200°C, 180°C fan, gas mark 6).
2. Cook the macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
3. In a separate saucepan, melt the butter over a low heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux.
4. Gradually pour in the milk while whisking to prevent lumps from forming. Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon.
5. Gradually stir in the Dubliner 3 Cheese Blend Grated (reserve some for topping). Continue stirring until the cheese is completely melted and the sauce is smooth.
6. Remove the saucepan from the heat and add the truffle oil, stirring to incorporate it evenly into the cheese sauce. Season with salt and pepper to taste.
7. Add the cooked pasta to the cheese sauce, stirring until all the pasta is coated.
8. Transfer the cheesy pasta into an ovenproof baking dish. Sprinkle the reserved grated Dubliner 3 Cheese Blend over the top, followed by an even layer of breadcrumbs for a crispy finish.
9. Place the baking dish in the preheated oven and bake for approximately 20 minutes or until the top is golden brown and the edges are bubbling.
10. Once done, remove from the oven and let it cool for a few minutes before serving.

20/09/2025

This weekend, try our Baked Butternut Gnocchi! Let us know what you think❤️

Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serves 4

Ingredients:
½ butternut squash (approx. 200g), peeled and chopped into chunks
1tbsp olive oil
Salt and black pepper
15g butter
1tbsp plain flour
200ml milk
100g Dubliner Mature Red, grated
500g gnocchi
6 sage leaves
10g panko breadcrumbs

Method:

Preheat oven to 190C/170C fan/gas 5.

Place the butternut squash on a baking tray and drizzle with olive oil and season. Place in the oven to bake for 25-30 minutes. Once cooked, remove from the oven and set aside to cool for 5 minutes. Transfer to a blender and blitz until smooth.

To make the cheese sauce, place a saucepan on a low heat and melt the butter. Stir through the flour and cook for 2-3 minutes, before gradually adding the milk to create a smooth sauce. Add 80g of grated Dubliner Mature Red to the sauce and stir until smooth. Add the blended butternut squash to the pan and stir to combine.

Place the gnocchi in an ovenproof dish and stir through the cheese sauce Top with sage leaves, breadcrumbs and the remaining Dubliner Mature Red.

Transfer to the oven to bake for 20-25 minutes or until bubbling and golden.

18/09/2025

You now have the perfect side dish with our Baby Leek and White bean Gratin👌🤤🧀

Serves: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Ingredients:
1 tbsp olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 cans (400g each) cannellini beans, drained and rinsed
250ml chicken stock
125ml white wine
150g Dubliner Vintage Block Cheddar, grated (reserve some for topping)
Salt and pepper to taste
8 baby leeks, trimmed and cleaned
50g breadcrumbs

Instructions:
1. Preheat your oven to 200°C, 180°C fan, gas mark 6.
2. Heat olive oil in an ovenproof pan over medium heat. Add garlic and onion, sautéing until softened.
3. Stir in the cannellini beans, chicken stock, and white wine. Bring the mixture to a gentle simmer and let it cook for 5 minutes.
4. Gradually add the grated cheese, stirring continuously until the cheese melts and creates a creamy sauce. Season with salt and pepper to taste.
5. Arrange the trimmed baby leeks on top of the bean mixture in the pan.
6. Sprinkle the remaining grated Dubliner Vintage Block Cheddar over the leeks, followed by an even layer of breadcrumbs for a crispy topping.
7. Place the pan in the preheated oven and bake for approximately 25-30 minutes or until the top is golden brown and the leeks are tender.
8. Once done, remove the Baby Leek and White Bean Gratin from the oven and let it cool for a few minutes before serving.

12/09/2025

Friday night in? How about some bread and our Baked Cranberry Cheddar Dip?👌😍

Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Serves 6

Ingredients:

50g mayonnaise
200g sour cream
150g full fat cream cheese
150g Dubliner Vintage, grated
1tbsp fresh rosemary leaves
Salt and black pepper
100g cranberry sauce

Method:

Preheat oven to 190C/170C fan/gas 5.

Mix together the mayonnaise, sour cream, cream cheese, grated Dubliner Vintage, rosemary and salt and pepper.

Transfer to a small oven-proof dish and create 5-6 little wells in the dip. Fill each well with cranberry sauce.

Transfer to the oven to bake for 20-25 minute or until melted and with a golden top. Allow to cool for 5 minutes before serving with crusty bread and crudites.

09/09/2025

Something different on the menu this week, Cheesy Turkey Meatball and Orzo Stew. Give it a go and let us know what you think👌

Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serves 4

Ingredients:

For the meatballs:
400g turkey mince
20g breadcrumbs
1tbsp thyme, finely chopped
40g Dubliner Mature White, grated
Salt and black pepper
1 egg
1tbsp olive oil

For the orzo stew:
1 tbsp olive oil
1 leek, finely chopped
2 carrots, peeled and finely chopped
1 clove of garlic, crushed
500ml chicken stock
150g orzo
75g kale
15g Dubliner Mature White, grated
1tbsp parsley, finely chopped

Method:

To make the meatballs, place the turkey mince, breadcrumbs, thyme, Dubliner Mature White, salt, black pepper and egg into a bowl and mix to combine. Divide the mixture into 12 pieces and roll into balls.

Place a frying pan on a medium heat and add the oil. Brown off the meatballs for 4-5 minutes and set aside.

For the orzo stew, place a sauté or frying pan on a low heat and add the oil. Fry the leek, carrots, and garlic for 5-6 minutes or until soft.

Add the chicken stock and the meatballs to the pan and bring to a low simmer. Add the orzo and cook for a further 8 minutes. Stir through the kale and cook for a further 2 minutes.

Divide between bowls to serve and garnish with grated Dubliner Mature White and a sprinkle of parsley.

07/09/2025

Weather has been poor so some comfort food is needed. Look no further than our Cheesy Fish Pie!👌🧀

Prep time: 20 minutes
Cooking time: 1h 20 minutes
Total time: 1h 40 minutes

Serves 6

Ingredients:

For the mashed potatoes:
1kg potatoes, peeled and cut into chunks
30g butter
20ml semi-skimmed milk
50g Dubliner Mature White, grated
Salt and pepper to taste

For the fish pie filling:
50g butter
1 shallot, finely chopped
1 clove of garlic, crushed
1tbsp thyme, finely chopped
50ml white wine
50g flour
500ml semi skimmed milk
50g Dubliner Mature White, grated
500g fish (mixture of white fish, smoked fish and salmon)
50g frozen peas
1tbsp parsley, finely chopped

Method:

Preheat oven to 190C/170C fan/gas 5.

Boil the potatoes until tender. Drain potatoes and add the butter, semi skimmed milk, Dubliner Mature White cheese and salt and pepper. Mash until smooth and set aside.

To make the fish pie sauce, add the butter in a large saucepan and place on a low heat. Add the shallot, garlic and thyme and sauté for 5 minutes. Add the white wine and continue to cook for a further 5 minutes or until reduced.

Stir through the flour to create a loose paste and gradually stir in the milk to create the sauce. Add the grated Dubliner Mature White and stir until smooth.

Place the fish, frozen peas and parsley into an ovenproof dish and pour over the sauce. Stir to combine.

Top the pie with the mashed potato and spread across evenly. Create peaks with a spoon or fork to add texture. Sprinkle with extra Dubliner Mature White if desired and transfer to the oven to bake for 30 minutes or until bubbling and golden.

03/09/2025

Enjoy some gorgeous Dubliner cheese in this mouthwatering Pastrami and Dubliner Sandwich!🤤😍👌

Pastrami and Dubliner Sandwich

Prep time: 5 minutes

Serves 2

Ingredients:

4 slices of sourdough or rye bread
1 ½ tbsp American mustard
50g sauerkraut
6 slices of pastrami
4 slices of Dubliner Vintage
20g pickles
2 tbsp light mayonnaise

Method:

Spread two slices of bread with the mustard. Divide the sauerkraut between the two slices and then top with pastrami, Dubliner Vintage slices and pickles.

Spread the remaining two bread slices with mayonnaise and place on top of each sandwich. Slice in half to serve.

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Ballineen
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Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Website

http://www.dublinercheese.ie/

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