IN IRELAND, COWS ROAM FREE IN FRESH AIR AND

In Ireland, cows roam free in
fresh air and graze in lush
pastures of tender grass.
From this benign environment
and extraordinary diet come
luscious milk so rich in betacarotene, it can turn butter
and cheese into gold. The
distinctive natural color and
exceptionally creamy flavor
distinguishes Kerrygold
Pure Irish Butter and cheeses
from other premium brands.
Kerrygold dairy products
are made exclusively from the
milk of grass-fed cows that
are free of growth hormones.
The Kerrygold Difference
• Cows are entirely grass-fed
• Beta-carotene, nature’s own pigment
from Ireland’s intensely green grass,
gives Kerrygold dairy products distinctive
golden color and flavor definition
• Ireland is one of the few countries left
Kerrygold pure Irish butter is remarkably golden, with a seductively
creamy flavor and a long, lingering finish. It’s like eating cream –
reminiscent of the unctuous quality of butterfat skimmed off the top
of fresh milk.
where dairy herds roam free
• Ireland has the longest grass-growing
season in the world, which means dairy
herds enjoy fresh pastures
• Kerrygold dairy products are growthhormone-free
Kerrygold Butter
Made in the style of all premium European butters, Kerrygold’s
fat content gives its butter a distinctive richness. The foil wrapper
preserves freshness and premium quality. Three types of butter are
available.
Kerrygold Pure Irish Butter, Unsalted
•82% fat
•Made with cultured cream for nuanced
acidity
•½-pound blocks in silver foil protective
packaging to maintain freshness and flavor
•Some uses: Use to make cookies where
golden color, crisp texture and buttery
flavor are desired; use for buttercreams
Kerrygold Pure Irish Butter, Salted
•80% fat
•Made with sweet cream and salt in perfect
balance
•½-pound blocks in gold foil protective
packaging to maintain freshness and flavor
or 8.8-ounce tubs
•Some uses: Melt a pat over baked potatoes,
use in classic butter sauces
Kerrygold Cheeses
Kerrygold Aged Cheddar
•Creamy taste and firm, smooth body;
mature flavor from 12 months of aging
•Some uses: Incorporate into thick and
creamy cheese sauces for baked pasta
dishes; layer with apple or pear slices for
panini
Kerrygold Reduced Fat Aged Cheddar
•Same great taste as Kerrygold Aged
Cheddar but with 48 percent less fat
•Some uses: Shred and top a green salad;
make into sandwiches with lean ham slices
and Dijon mustard
Kerrygold Garlic and Herb Butter
•Made with Kerrygold Pure Irish Butter
with chives, parsley, garlic and other fresh
herbs; salt and spices added
•Sold in 3.5-ounce sticks
•Some uses: Stir into hot rice cooked
in chicken stock for a mock pilaf, melt
over steamed asparagus or other cooked
vegetables
Kerrygold makes a variety of cheeses, including cheeses that are
exclusive to the cooperative, such as Dubliner, Ivernia and Blarney
Castle. All the cheeses are suitable for a cheese board. Do as they do
in Ireland by serving cheeses with chutney, a scattering of toasted
nuts, and some fresh or dried fruit.
Proprietary Irish Flavors
Kerrygold Dubliner Cheese
•A mature cheese with a rounded flavor and
a natural hint of sweetness. It has elements
of a mature Cheddar with the bite of an
aged Parmesan.
•Some uses: Top a steak and broil to melt;
shred and mix into biscuit or scone dough
Enhances Taste & Performance
Most Kerrygold cheeses are available in 7-ounce blocks in unique
parchment packaging.
Kerrygold Reserve Cheddar
•Stronger, more intense flavor than regular
Kerrygold Aged Cheddar. It is aged an
extra year longer to concentrate flavors but
still maintains a rich and creamy quality.
•Some uses: Cut into cubes and stuff into
dates; serve on small picks with chunks of
tart apples
Kerrygold Red Leicester
•Distinctive orange-red color from annatto,
a natural food coloring. It resembles
Cheddar, but with a higher moisture
content. The flavor is mellow, with a tangy
aftertaste.
•Some uses: Cut into strips and add to a
chef’s salad; dice and fold into pasta salad
Kerrygold Ivernia
•A hard-grating cheese with a fresh, piquant
flavor. It is aged for three years to develop
elegant, complex flavors. An intricate
Celtic design is embedded in the rind.
•Some uses: Grate and add to noodles, with
butter and freshly cracked pepper; shred
and top pizza or pasta instead of Parmesan
Kerrygold Blarney Castle
•A natural semi-soft, part-skim cheese
reminiscent of a young Gouda
•Some uses: Melt in cheese sauces; shred
and top potato soups and other creamy
soups
Kerrygold Swiss
•Smooth texture and mild, sweet, nutty
taste and is characterized by its evenly
distributed holes
•Some uses: Add to stratas, quiches and
other baked egg dishes; use in croque
monsieur and other grilled cheese
sandwiches
For more information and recipes,
visit www.kerrygold.com/usa.