we can grow grass like nowhere else in the world,” said Allen with pride. “So we have fantastic butter, lovely cream and, of course, cheese. Butter is the fat of the land. Our animals are grass-fed. Grass-fed gives more flavor and more complex nutrients. This is what we are. Dairy products come from this beauti- ful, lush green grass.”


Try the recipes below for a St. Patrick’s Day celebration. It’s easy to replicate Irish flavors with butter and cheeses made in Ireland and imported to the U.S. under the Kerrygold name. They


are widely available at supermarkets and specialty stores throughout the country. And be sure to do as the Irish do: no celebration is complete without a selection of cheeses with good bread and chutney. The cheese board be- low features Kerrygold Aged Cheddar, Cashel Blue farmhouse cheese, Dublin- er and Blarney Castle Irish cheese.


For more St. Patrick’s Day recipes, visit www.kerrygoldusa.com. These recipes are adapted from “Forgotten Skills of Cooking.” Recipe introductions are from Darina Allen. ●


Cottage Pie with Garlic Butter


“The cheese in this crust and the lump of garlic butter that melts into the center make this into something very special.” Serves 6


3 tablespoons olive oil 2 garlic cloves, mashed 1 small onion, chopped 1 pound beef, freshly ground 1 teaspoon fresh thyme leaves 1/2 cup dry white or red wine 1 cup beef stock 1 teaspoon Worcestershire sauce 1 tablespoon tomato paste Roux (recipe follows) Salt and freshly ground pepper


56 Connect And Grow With Women In Our Community


For the Topping


3 pounds baking potatoes, un- peeled


1 cup whole milk, boiling 2 tablespoons Kerrygold Irish butter 1 tablespoon chopped chives (op- tional)


1/4 cup grated Dubliner cheese 1/4 cup grated Kerrygold Aged Cheddar Salt and freshly ground pepper


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