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THE GOLDEN REASON
Our Taste
Discover the reason for the unique golden colour and rich, creamy taste that you'll only find in Kerrygold.
https://www.kerrygoldusa.com/grass-fed/our-taste#goldenReason
EXPLORE
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BACK TO BASICS
Our Taste
It’s the raw ingredients of our expertise, coupled with our Irish grass-fed cows, that create our high quality, superior tasting products.
https://www.kerrygoldusa.com/grass-fed/our-taste#theBasics
EXPLORE
SPANISH FRITTATA WITH AGED CHEDDAR
The Kitchen
Instructions: Preheat oven to 350. Heat olive oil in oven safe non–stick pan. Once oil is shimmering, add mushrooms and
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LASAGNA STUFFED PORTOBELLO MUSHROOMS
The Kitchen
Instructions: Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush any loose dirt from mushroom caps. Remove
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CARROT TEA CAKE WITH LEMON GLAZE
The Kitchen
Author’s Note: First decide if you’re going to double this recipe and make a large cake like the one pictured,
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ARUGULA FENNEL AND CITRUS SALAD WITH SHALLOT MUSTARD VINAIGRETTE AND RESERVE CHEDDAR
The Kitchen
Make the dressing: 1. In a medium size jar, or in a small bowl, combine the dijon mustard, chopped shallot,
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FRESH BERRY TRIFLES WITH CHANTILLY CREAM AND LEMONY BUTTER CAKE
The Kitchen
Make the cake: 1. Preheat the oven to 350 degrees F. Spray an 8×8″ square baking pan with nonstick cooking
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PISTACHIO LIME SNACKING CAKE
The Kitchen
To make the cake: Preheat oven to 350°F. Line an 8×8″ pan with parchment paper (with a bit of overhang
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Recipes
Latest
The Kitchen
The Farm
Made of Ireland
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SPANISH FRITTATA WITH AGED CHEDDAR
The Kitchen
Read more
Close
LASAGNA STUFFED PORTOBELLO MUSHROOMS
The Kitchen
Read more
Close
CARROT TEA CAKE WITH LEMON GLAZE
The Kitchen
Read more
Close
ARUGULA FENNEL AND CITRUS SALAD WITH SHALLOT MUSTARD VINAIGRETTE AND RESERVE CHEDDAR
The Kitchen
Read more
Close
FRESH BERRY TRIFLES WITH CHANTILLY CREAM AND LEMONY BUTTER CAKE
The Kitchen
Read more
Close
PISTACHIO LIME SNACKING CAKE
The Kitchen
Read more
Close
SPANISH FRITTATA WITH AGED CHEDDAR
The Kitchen
Read more
Close
LASAGNA STUFFED PORTOBELLO MUSHROOMS
The Kitchen
Read more
Close
CARROT TEA CAKE WITH LEMON GLAZE
The Kitchen
Read more
Close
ARUGULA FENNEL AND CITRUS SALAD WITH SHALLOT MUSTARD VINAIGRETTE AND RESERVE CHEDDAR
The Kitchen
Read more
Close
FRESH BERRY TRIFLES WITH CHANTILLY CREAM AND LEMONY BUTTER CAKE
The Kitchen
Read more
Close
PISTACHIO LIME SNACKING CAKE
The Kitchen
Read more
Close
CRISPY BAKED CHICKEN THIGHS WITH CAPERS
The Farm
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FRENCH ONION SOUP WITH DUBLINER® CROUTONS
The Farm
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OVEN ROASTED ASPARAGUS WITH BROWN BUTTER
The Farm
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SAUSAGE, CHEESE, AND HASH BROWN CUPS
The Farm
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SUMMER CHICKEN CASSEROLE
The Farm
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GARLIC BUTTER FRIED CHICKEN
The Farm
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THREE CHEESY BAKED SPAGHETTI
Made of Ireland
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IRISH CREAM BROWNIES
Made of Ireland
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KERRYGOLD CINNAMON ROLLS
Made of Ireland
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FISH PIE WITH DUBINER CHEDDAR ROSTI TOPPING
Made of Ireland
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ROAST TARRAGON CHICKEN WITH CHESTNUT MUSHROOM RISOTTO
Made of Ireland
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TRIPLE CHOCOLATE IRISH CREAM LOAF CAKE
Made of Ireland
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