Dubliner with Irish Stout Cheese
Ingredients: Pasteurized milk, salt, cheese cultures, enzymes, Stout beer
Special Wisconsin Shout Out: Every once in a while, someone will ask John Lucey if he’s ever tried Dubliner cheese. They ask because he’s Irish. They ask because, as the director of UW-Madison’s Center for Dairy Research, Lucey knows a thing or two about cheese. They ask because it’s a popular cheese, one that tends to sell a little more briskly at this time of the year. What they don’t know when they ask the question is that the cheese, popular in Ireland and beyond, was first created by Lucey himself.