Kerrygold butter has long been a staple in Irish kitchens, melted into sauces, on spuds, as one very important element of a sandwich or just melted on toast.
And now Kerrygold’s place in Irish homes is growing with the arrival of 15 new cheese products specially created to provide the perfect options for everything from entertaining guests to quick and tasty lunchboxes. The range is designed to quickly become a family favourite.
Lynne Andrews, marketing director, Ornua Foods Europe, says: “Kerrygold butter has long held a place in the hearts and homes of Irish families, and we’re delighted to now bring that same trusted quality into cheese for Irish consumers.”
Each cheese is made with the ‘Kerrygold Difference’, a commitment to quality that the brand is known for. Kerrygold understands that exceptional products come from exceptional ingredients and is proud to support the process from grassroots, literally, upwards; upholding the highest levels of care for its grass-fed cows, supporting generations of family dairy farms and working closely with its member co-operatives. Every step of the way, the care results in quality you can taste.
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The much-loved Dubliner cheese will join the range under the Kerrygold brand, with a new look - but fans of the versatile cheese needn’t worry. Its distinctively Dubliner flavour remains unchanged, staying true to the signature recipe and taste they have grown so fond of.
There are so many ways to taste the cheese, made with a commitment to quality. Why not grab a bag of Kerrygold Three Cheese with mature red and white cheddars and mozzarella, perfect for a make-your-own pizza night; liven up a cheese board with the kick of the Black Pepper Cheddar; or elevate a simple sandwich with the thick slices of Kerrygold Dubliner Vintage Cheddar.
Interested in trying for yourself? To celebrate the launch of the new range, Kerrygold is inviting consumers to taste the cheese at an immersive pop-up in Dublin city centre. The pop-up will run at lunchtime from Tuesday July 14th to Thursday July 16th, at the Powerscourt Townhouse Centre.
Meanwhile, why not try this mouth-watering creamy spicy pasta bake made with Kerrygold Vintage Cheddar at home, to liven up a mid-week dinner. It’s perfect for a family dinner or a casual bite with friends.
Creamy spicy pasta bake with Kerrygold Vintage Cheddar
Ingredients
- 100g bacon, diced
- 1 large red pepper, diced
- 50g drained sliced Jalapeños, chopped
- 250g rigatoni or penne pasta
- 80g of Kerrygold Garlic & Herb Butter
- 50g breadcrumbs
- 25g flour
- 240ml whole milk
- 200ml cream
- 220g Kerrygold Vintage Cheddar Cheese, grated
- 3-4 scallions, sliced
- Ovenproof dish (23cm X 30cm x 6cm)
Method:
- Preheat the oven to 190°C degrees. In a shallow pan, fry the bacon until crisp; transfer to a paper towel to drain off fat and set aside. Add the diced pepper to the residual bacon fat and sauté until softened and slightly caramelised.
- In a large pot of salted boiling water cook the pasta according to pack instructions. Once al dente, drain and set aside.
- In a small pan, melt 30g of Kerrygold Garlic & Herb Butter over a medium heat, then add breadcrumbs and sauté until golden. Remove from heat, set aside, and allow to cool.
- In a large saucepan, melt 50g of the Kerrygold Garlic & Herb Butter over a medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes. Gradually add the milk, followed by the cream, whisking continuously until smooth. Bring to a gentle simmer, then reduce the heat and simmer for 2-3 minutes to ensure the flour is cooked. Add the grated cheese a handful at a time, stirring constantly until fully melted and the sauce is smooth.
- Remove from the heat and fold in the cooked pasta, crispy bacon, red pepper and jalapenos stirring until evenly coated. Transfer to an ovenproof dish and bake for 30 minutes.
- About 10 minutes before the end of cooking, remove the pasta dish from the oven and top with the sliced scallions and toasted breadcrumbs. Return the pasta to the oven to finish baking until golden and bubbling.
