A copy cat recipe for making Kerry Gold Dubliner cheese:
"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."
https://cheeseforum.org/forum/index.php/topic,500.15.html"
"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."
https://cheeseforum.org/forum/index.php/topic,500.15.html"