You're dead to me Dubliner Cheese slices.

mahoganygas · 23-05-2016 04:06PM

Candie wrote:

You NEVER make grilled cheese with sliced block cheese, NEVER. You make it with grated, with a splatter of Worchestershire sauce.

The sliced cheese is my canvas and the Worcestershire sauce is my brush.

Not everybody can appreciate true art I suppose.

23-05-2016 04:10PM

mahoganygas wrote: »

The sliced cheese is my canvas and the Worcestershire sauce is my brush.

Not everybody can appreciate true art I suppose.

You need to go more Jackson Pollock abstract than Picasso cubist. It's the same artform, different approach.

23-05-2016 04:15PM

ToddyDoody wrote: »

GOT PUS?

The Food and Drug Administration (FDA) allows 750 million pus cells in every liter of milk (about two pounds). In Europe, regulators allow 400 million pus cells per liter. France and Italy are known for their magnificent cheeses. Perhaps that's their secret: Less pus!

Since it takes 10 pounds of milk to make one pound of cheese, a pound of cheese can contain up to 7.5 billion pus cells. If your American cheese is sliced so that there are 16 slices to a pound, that single slice of American or Swiss can contain over 468 million pus cells.

Whatever about European cheese, no one in their right mind would touch American cheese.

Deep Six · 23-05-2016 05:06PM

Lidl have a cheese range called Valley Spire, nicest cheese I've tasted from any supermarket. I'm convinced it's actually cheese flavored and shaped blocks of amphetamines but can't confirm.

kierank01 · 23-05-2016 05:09PM

At least they put more cheese into the slices than this shower:

https://www.youtube.com/watch?v=cWDdd5KKhts

Duckworth_Luas · 23-05-2016 05:18PM

What type of rodent do they get the milk from to make cheese in Dublin?

goz83 · 23-05-2016 05:22PM

Get ready grated cheese. You'll never go back....regardless of the size of your (cough cough) bread.

Ruu · 23-05-2016 05:39PM

Dubliner Cheese??!? Peasants! I only eat Calvita Easy Singles.

Roar · 23-05-2016 05:54PM

Blessed are the cheesemakers

mahoganygas · 23-05-2016 05:56PM

Roar wrote: »

Blessed are the cheesemakers

What's so special about the cheesemakers?

van_beano · 23-05-2016 05:58PM

mahoganygas wrote: »

What's so special about the cheesemakers?

They will inherit the earth.

Opps I mean - Well, obviously it's not meant to be taken literally; it refers to any manufacturers of dairy products.

Oasis1974 · 23-05-2016 06:04PM

Put one slice of easy-single under the grill let it burn you will wrench at the smell. Then eat it and you will wrench with the taste that's a fact.

23-05-2016 06:04PM

I love a nice cheese and ham toastie
I like the easi singles for cheese&ham though

Aongus Von Bismarck · 23-05-2016 06:05PM

Dubliner cheese is widely available here in Germany in the larger supermarkets. It's marketed under the Kerrygold label. While it isn't a classic Irish cheese; it does have a complexity of flavour that marks it well above some of those dreadful heavily processed cheddars you see Irish people buying in huge quantities.

Winterlong · 23-05-2016 06:09PM

bluewolf wrote: »

I love a nice cheese and ham toastie
I like the easi singles for cheese&ham though

So right on point 1.
So wrong on point 2!!

Easi singles are good for going on burgers, not on a lovely ham and cheese toastie (with mustard!).

23-05-2016 06:19PM

Aongus Von Bismarck wrote: »

Dubliner cheese is widely available here in Germany in the larger supermarkets. It's marketed under the Kerrygold label. While it isn't a classic Irish cheese; it does have a complexity of flavour that marks it well above some of those dreadful heavily processed cheddars you see Irish people buying in huge quantities.

Slipping, Aongus, slipping

23-05-2016 06:20PM

Winterlong wrote: »

So right on point 1.
So wrong on point 2!!

Easi singles are good for going on burgers, not on a lovely ham and cheese toastie (with mustard!).

Mustard is a given :cool:

Eugene Norman · 23-05-2016 06:23PM

ToddyDoody wrote: »

GOT PUS?

The Food and Drug Administration (FDA) allows 750 million pus cells in every liter of milk (about two pounds). In Europe, regulators allow 400 million pus cells per liter. France and Italy are known for their magnificent cheeses. Perhaps that's their secret: Less pus!

Since it takes 10 pounds of milk to make one pound of cheese, a pound of cheese can contain up to 7.5 billion pus cells. If your American cheese is sliced so that there are 16 slices to a pound, that single slice of American or Swiss can contain over 468 million pus cells.

The millions of bacteria in blue cheese trumps your pus cell nonsense.

Barry Badrinath · 23-05-2016 06:23PM

Aongus Von Bismarck wrote: »

German cheese is widely available here in Germany in the German supermarkets. It's marketed under the German label. While it isn't a classic German cheese; it does have a German flavour that marks it well above some of those dreadful German processed cheddars you see German people buying in German quantities.

Aongus Von Skidmark has lost it.

Aongus Von Bismarck · 23-05-2016 06:25PM

bluewolf wrote: »

Slipping, Aongus, slipping

Sorry, I don't understand. Can you clarify?

Lyaiera · 23-05-2016 06:25PM

bluewolf wrote: »

Slipping, Aongus, slipping

I don't think so. I think Aongus tells it like its is. And Dubliner Cheese (from a block) is a good cheese. I have to say I was surprised he didn't bring some new cheeses to our table, but when a man has taste, and is right, he's right. Dubliner Cheese is a great example of the quality the Irish dairy industry can produce.

Of course there are some great cheese producers in Ireland that are winning awards around the world. I recently had a Coolea cheese with some fabulous wine at a book launch. Thankfully it wasn't just a case of shipping in two crates of plonk, but held in the private room of an award winning wine bar. And of course the quality of the food and wine provided reflected this up and coming authors writing; that is to say high class.

Now excuse me while I sniff a fart or two, as I like to do to relax.

Eugene Norman · 23-05-2016 06:25PM

The people I feel sorry for are the moderators and posters of the Cheese forum. This could have been their day, their time to shine.

But no, op posted in AH.

spurious · 23-05-2016 06:51PM

Those bits around the edges of the cheese are where you slather the butter on.

stimpson · 23-05-2016 07:23PM

Lyaiera wrote: »

I don't think so. I think Aongus tells it like its is. And Dubliner Cheese (from a block) is a good cheese. I have to say I was surprised he didn't bring some new cheeses to our table, but when a man has taste, and is right, he's right. Dubliner Cheese is a great example of the quality the Irish dairy industry can produce.

Of course there are some great cheese producers in Ireland that are winning awards around the world. I recently had a Coolea cheese with some fabulous wine at a book launch. Thankfully it wasn't just a case of shipping in two crates of plonk, but held in the private room of an award winning wine bar. And of course the quality of the food and wine provided reflected this up and coming authors writing; that is to say high class.

Now excuse me while I sniff a fart or two, as I like to do to relax.

10/10

JustAThought · 24-05-2016 07:11AM

Yeah - saw this in horror last time I opened the Dubliner ' cheese for munchins' presliced tiny slices scam.

Do they think we'd not notice????

Dubliner is one of the most addictively delicious cheeses going - just buy the block & get your cheese slicer out.
I always think presliced is harder & more dried out & has a different less fresh & pleasant taste. Now that they've made it suitable size for crackers only there's even less reason to buy.
WE NOTICE THESE THINGS PRODUCT MANAGERS. Stop being cheap. Dubliner is expensive enough is as it is.

*foams at mouth & heads down to gorge divine blocks of Dubliner cheese from the fridge in pj's...

stefanovich · 24-05-2016 07:32AM

Oafley Jones wrote:

Just making a toastie and I've discovered that Dubliner cheese slices have been reduced by 20%. Did they think people wouldnt notice this miserable sized slice now barely covers more than half the area of a bit of bread. What will protect the rest of the bread from the heat. Perhaps it's a conspiracy and the bread makers will make follow suit. Either way their convenance is gone. Outrage

Is the weight of the pack reduced? Are you getting less cheese for your money?

hardCopy · 24-05-2016 07:37AM

me_irl wrote: »

Spot the lactose intolerant! :pac:

You just haven't found the right cheese.

The cheese is always right. Burn the heretic.

stoneill · 24-05-2016 08:05AM

Cheesestrings
Compressed rubbery alien intestines - yet slightly addictive.

Oafley Jones · 24-05-2016 08:31AM

stefanovich wrote: »

Is the weight of the pack reduced? Are you getting less cheese for your money?

Pack has gone from 200g to 180g. Red Cheddar slices are still 200g, but I'm sure this is older stock as it's a far slower seller. There's a "special price" of 2 euro where I bought them, always a good way to sneak in some value engineering.

24-05-2016 12:59PM

Maybe you have gotten 20% bigger.

Lose some weight.

Fattie.

You're dead to me Dubliner Cheese slices.

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