Dubliner White Cheddar

If all the imported cheeses we are privileged to to be able to consume in this country, Dubliner, a white cheddar from Ireland seems to be the only Irish cheese to make it across the pond, with the exception of Cashel Blue. Luckily Kerrygold is a large enough operation to manage and satisfy the terms of the export contracts. Kerrygold, the same people that bring us fresh, Irish butter, both sweet and salted, certainly makes a case for more Irish dairy imports. Out of the imported cheddars, Dubliner is more robust and flavorful than the cheddars from Canada, Britain or Whales that I’ve personally tried. I recently used it in a macaroni and cheese recipe I was developing and it was the only option I had considered.

Not bad for a first try. I used grated parmigiano on top because I knew it wouldn’t melt well and decided to use it for crunch and forgo the breadcrumbs.