Warning, this product is dangerous, addictive, and should be banned.

[Denninmi]

Damned Costco, $12 and change for a 2 lb block.

http://www.kerrygold.com/products/dubliner

It's like the amazing love child of a great aged Cheddar and a very nutty, crumbly Parmesan.

I curse the name of whoever invented this stuff.

[Goalie49009]

1. Man that cheese looks damn good nt

[Denninmi]

2. Oh, god yes.

Damn them, they don't always have it, so I bought 2 two pounders. At least I managed to stuff one in the freezer for later.

Like I need 4 lbs of cheese.

[cliffordu]

5. Like that Dionne Warwick song:

'I'll never have a poop again...'

[Scuba]

3. Meh ...

http://www.eatwisconsincheese.com/wisconsin/awards/default.aspx

Wisconsin Cheese wins more national and international awards than any other state or country. Our tradition of cheesemaking excellence began more than 160 years ago and many of these historic methods are practiced unchanged today.

Cheesemaking is more than an occupation; it is a way of life in Wisconsin, the only place outside of Europe with a master cheesemaker program. Many families and facilities have been making cheese for four generations. With our revered heritage of cheesemaking, the state claims accolades for styles ranging from freshest Cheddar curds to 10-year-old Cheddar wheels, from Baby Swiss to Super Aged Parmesan and everything in between.

[Denninmi]

4. Well, if Wisconsin makes a version of it that's as good, I'm there.

The dairy state. I can respect that.

[Gidney N Cloyd]

9. Blessed are the Cheesemakers...

[elleng]

6. Hey, Den,

daughter's in Dublin now! Will tell her about it!!!

[HipChick]

7. That is some good stuff...I have to freeze mine

the block is simply too big for me alone

[Skinner]

8. Curse this name: John Lucey

Ironically, he was on NPR Science Friday on September 27.

Food Fermentation: The Science of Sausage and Cheese
http://www.sciencefriday.com/#path/segment/09/27/2013/food-fermentation-the-science-of-sausage-and-cheese.html

John Lucey
Director, Wisconsin Center for Dairy Research
Professor, Food Science
University Wisconsin, Madison
Madison, Wisconsin
http://experts.news.wisc.edu/experts/1071

[Scuba]

10. I had to look it up. Very interesting, as the Dubliner trail leads right back to Wisconsin ...

http://m.npr.org/news/Science/226837810?textSize=small

FLATOW: Let me ask you, John. I have a plate of cheese here I understand that you invented this cheese. It's your own cheese. What do you mean? How do you invent cheese?

LUCEY: It's a creative act, isn't it? It's basically we have these hundreds of varieties because somebody wanted to make it different another day and decided to use a different culture or a different way of making it. So this cheese you're tasting in front of you is called Dubliner Cheese and actually a long time ago, it's probably 20 plus years ago, when I was doing my PhD back in Ireland, I had to make cheese a very different way because I needed that for my experiment.

It was driven more by the needs of an experiment than anything else, but we tasted the cheese after it ripened for a while and thought it had an interesting or different or unique flavor and it didn't seem like it was similar to other cheeses we tasted.

FLATOW: It's delicious. Yeah.

LUCEY: So after repeating it - like all good science, you have to go back and repeat it and see if it was just a one-off. After repeating it for a while, we approached a local company and said: Would you be interested in this? We think it's a new variety that you might be interested in making. And they did. And after marketing for a while, it became a very popular cheese. Actually, it's now exported to the U.S. So we got it - I got this locally here in Madison. So...

FLATOW: It's called the Dubliner.

LUCEY: Dubliner.

[Skinner]

11. Kinda cool, huh?

I never really thought of cheese as having an "inventor." I just imagined that it always was.

[Scuba]

12. Very cool. I grew up on a dairy farm. There were 15 cheese factories within 15 miles.

[mrmpa]

13. I first found this cheese at.........

Wegman's in Baltimore. I brought some home for Christmas & everyone loved it. When I moved back home, I found it at Costco's. We indulge ourselves once a year @ Christmas with this wonderful, delightful cheese.

[bluesbassman]

14. You should invite MiddleFingerMom over to help with that block, he's great at cutting the cheese.

Sorry, that was just too easy a setup.

[blogslut]

15. Looks yummy!

I'm partial to white, extra sharp cheddar, these days. That's the best I can afford. I need to visit a proper cheese shop when I have some xtra munnies. Cheese is just magical.

[Phentex]

16. Something else you should NOT try is

the Kerrygold butter...garlic and herb...

[Tuesday Afternoon]

17. DU Rec

for the cheesiest thread EVAH on DU