Perfect
PARTNER
For all your favourite meals, only the best cheddar is selected by our expert graders to ensure delicious results every time!
With over 50 years’ experience, Kilmeaden has truly perfected the craft of cheddar. Like many of the finer things in life, cheddar naturally improves with maturity, that’s why our Fillet of Cheddar is slowly matured for many months. Taste Kilmeaden and discover for yourself our famous award-winning craft and flavor.
Our Delicious
Products
Mature Red Cheddar
Our Mature Red is specially selected by our grader. This cheddar has a firm texture with an aromatic, rich and distinctive flavour. Typically matured for 10 months. Available in 200g and 350g blocks.
Fully Mature Red Cheddar
Kilmeaden Fully Mature Red Cheddar has a slightly crumbly texture, with a nutty and uniquely delicious flavour. This cheddar is typically matured for 16 months. Available in a 200g block.
Mature Hand Cut Slices
Your favourite mature cheddar, as selected by our grader and sliced by hand. Enjoy on crackers or cheeseboards. Available in mature red and mature white cheddar.
Mature White Cheddar
Our Mature White is specially selected by our grader. This cheddar has a firm texture with an aromatic, rich and distinctive flavour. Typically matured for 10 months. Available in 200g and 350g blocks.
Fully Mature White Cheddar
Kilmeaden Fully Mature White Cheddar has a slightly crumbly texture, with a nutty and uniquely delicious flavour. This cheddar is typically matured for 16 months. Available in a 200g block.
Mature Square Slices
The Kilmeaden mature cheddar that you know and love, sliced and ready to top your sandwiches or burgers. Melt and enjoy!
Mature Grated Cheddar
Your favourite mature cheddar, grated for your convience. Sprinkle it on top of potatoes, pasta or pizza. Available in mature red and mature white cheddar.
Kilmeaden Snack Bar
20g bars of mature cheddar cheese, perfect for on-the-go or snacking straight from the fridge! These portion-controlled bars are just 78 calories each, and high in protein and calcium. Also available in multipacks.
Kilmeaden Grated Mature Red Cheddar & Mozzarella
A blend of your favourite mature red cheddar & creamy mozzarella. Perfect for gourmet pizzas, layered in a toastie or drizzled over your favourite pasta.
Try Our
recipes
To Serve
Cheesiest chilli chips
INGREDIENTS
For the Chilli:
1½ tbsp olive oil
1 small onion, finely chopped
1 green pepper, deseeded and finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, crushed
Salt and black pepper
2 tsp chilli powder
1 tsp ground cumin
1 tbsp tomato purée
500g beef mince
1 x 400g tin of chopped tomatoes
150ml beef stock
1 x 400g tin of kidney beans, drained and rinsed
For the Chips:
4 large floury potatoes, peeled, cut into 1cm-thick chips and rinsed in cold water
2 tbsp rapeseed or vegetable oil
160g Kilmeaden Mature Cheddar, grated
Per Serving:
731kcals
22.4g fat (6.7g saturated)
67.8g carbs (7.4g sugars)
64.9g protein
15g fibre
0.473g sodium
Instructions
- Heat the olive oil in a large pan over a medium-high heat. Add the onion & pepper and cook for 5-6 minutes until softened. Add the chilli, garlic and a pinch salt and pepper and cook for 1 minute longer.
- Stir in the chilli powder, cumin and tomato purée. Cook for 1 minute, stirring.
- Add mince and cook until completely browned throughout, breaking up any lumps using a wooden spoon. Season with some salt & pepper.
- Add tomatoes & stock and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
- Add kidney beans & simmer for 8-10 minutes. Taste and add extra seasoning if needed. Keep warm.
- For chips, preheat the oven to 240˚C/220˚C fan/gas mark 9. Place a large baking tray in the oven while it preheats.
- Bring a large pan of salted water to the boil over a high heat. Add the chips and blanch for 3-4 minutes. Drain well, then allow to steam dry in the pan for 2-3 minutes, shaking every 20-30 seconds.
- Remove the tray from the oven, add the chips. Drizzle with the oil and turn the chips to ensure they are all well coated. Spread out in a single layer and season with salt and black pepper.
- Bake the chips for 25-30 minutes or until golden brown, turning the chips & rotating the tray twice during that time.
- When the chips look ready, push them together in the centre of the tray and top with half of the cheese. Add 3-4 ladlefuls of the chilli and top with the remaining cheese. Return to the oven for 2-3 minutes until the cheese has melted.
Garlic Mayonnaise: Drizzle with garlic mayonnaise to serve.
To Serve
Bread bowl Cheddar and bacon dip
INGREDIENTS
1 tsp olive oil
400g streaky bacon, cooked and crumbled
1 garlic clove
5 spring onions, finely chopped, white and green parts separated
1 round loaf of bread
200g Kilmeaden Mature Cheddar, grated
150g sour cream
2 tbsp mayonnaise
Black pepper
Per Serving:
522kcals
30.3g fat (30.3g saturated)
30.9g carbs (2.8g sugars)
30.2g protein
3.5g fibre
1.717g sodium
Instructions
- Heat the oil in a large pan over a medium-high heat. Add the bacon and cook for 4-5 minutes until golden and crispy. Remove to a large bowl using a slotted spoon.
- Add the garlic and the whites of the spring onions to the pan with the bacon fat and cook for two minutes. Transfer to the same bowl using the slotted spoon and set aside to cool.
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Use a bread knife to slice horizontally across the top of the bread, removing a lid. Pull out the insides of the bread to form a hollow "bowl". Set aside the removed bread for another use.
- Add the Kilmeaden Mature Cheddar to the bowl with the bacon, along with the sour cream, mayonnaise, the green parts of the spring onions and a crack of black pepper. Stir well to combine together, then transfer the mixture to the bread bowl.
- Place on a baking tray and bake for 40 minutes until hot and bubbly. Serve immediately with crackers, tortilla chips, baguette, crudités or anything else you like to dip.
To Serve: Serve immediately with crackers, tortilla chips, baguette, crudités or anything else you like to dip.
To Serve
Breaded fried Cheddar sticks with spicy tomato dip
INGREDIENTS
For the Spicy Tomato Dip:
1 tbsp olive oil
6 garlic cloves, crushed
1-2 tsp dried chilli flakes
Salt and black pepper
1 x 400g tin of chopped tomatoes
1 tsp dried oregano
Pinch of sugar
Small knob of butter
For the Cheddar Sticks:
2 eggs
1 tbsp milk
Salt and black pepper
4 tbsp plain flour
150g breadcrumbs
2 x 200g blocks of Kilmeaden Mature Cheddar, each cut into six sticks
Vegetable oil, for cooking
Per 3-Stick Serving:
562kcals
30.4g fat (9.9g saturated)
35.8g carbs (5.6g sugars)
36.3g protein
3g fibre
0.993g sodium
Instructions
- For the dip, heat the olive oil in a saucepan over a medium-high heat. Add the garlic, chilli flakes and a pinch of salt and cook for 2-3 minutes until the garlic is lightly golden, stirring frequently.
- Stir in the chopped tomatoes, oregano and sugar. Turn the heat to medium and simmer for 6-8 minutes or until thickened to your liking, stirring occasionally.
- Remove from the heat and stir in the butter. Add salt and pepper to taste, then set aside until ready to serve.
- Line a baking tray with parchment paper.
- In a shallow bowl, beat together the eggs, milk and a pinch of salt and pepper. Place the flour in a second shallow bowl and the breadcrumbs in a third.
- Working one at a time, dip each piece of Cheddar into the egg mixture, then dredge in the flour. Return to coat in the egg mixture, then roll in the breadcrumbs, pressing them on to coat completely. Dip in the egg one more time, then coat in the breadcrumbs again. Place the coated Cheddar sticks on the prepared baking tray.
- When all of the sticks have been coated, place the tray in the freezer for one hour.
- Coat the bottom of a large pan with about ½cm vegetable oil and place over a medium-high heat. The oil is hot enough when a breadcrumb added to the oil sizzles immediately.
- Working in two batches to avoid crowding the pan, cook the Cheddar sticks for about a minute on each side or until golden-brown. Drain on a plate lined with kitchen paper and keep warm while you cook the remaining sticks.
To Serve: Serve with the spicy tomato sauce for dipping.
To Serve
Twice-baked Cheddar and Buffalo chicken potatoes
INGREDIENTS
4 large baking potatoes, scrubbed
1 tbsp vegetable oil
4 chicken fillets
Salt and black pepper
2 garlic cloves, crushed
2 bay leaves
120g butter
350g Kilmeaden Mature Cheddar, grated
300ml Buffalo hot sauce
2 tbsp chives, snipped, to serve
Per Serving:
580kcals
22.1g fat (11.4g saturated)
16.3g carbs (0.8g sugars)
32.1g protein
1.2g fibre
1.769g sodium
Instructions
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Place the potatoes on a baking tray. Prick the potatoes in a few places with the tines of a fork.
- Bake for 1½-2 hours until tender when pierced with a fork, checking after one hour and then every 15 minutes.
- Arrange the chicken fillets in a single layer in the bottom of a stockpot.
- Sprinkle with one teaspoon of salt and add the garlic cloves, bay leaves and a few black peppercorns. Pour in enough cool water to cover the chicken by about 3cm.
- Place over a medium-high heat and bring to a boil. Reduce the heat to low, cover the pot and allow to simmer for 12-15 minutes or until the chicken is completely opaque throughout.
- Remove the pot from the heat and allow the chicken to sit in the hot water for another 5-10 minutes. Remove the chicken from the poaching liquid & transfer to a cutting board. Shred using two forks.
- When they’re cooked, remove the potatoes from the oven (leaving the oven on) and cut them in half horizontally. Scoop out the flesh of the potatoes into a large bowl, leaving about ½cm of flesh inside the skins to form a sturdy shell. Add the butter to the bowl and mix until melted and well combined. Season with salt & black pepper.
- Stir in the shredded chicken, about two-thirds of the Kilmeaden Mature Cheddar cheese and the Buffalo sauce. Mix well to combine. Spoon the filling back into the potato skins, mounding it over the top. Sprinkle with the remaining Kilmeaden.
- Bake for 20 minutes or until the filling is hot throughout and the cheese is melted. Sprinkle with chives, to serve.
To Serve: Sprinkle with chives, to serve.
To Serve
FOLDED CRISPY CHEESE AND CHICKEN WRAPS
INGREDIENTS
2 tbsp olive oil
400-500g chicken breast fillets, diced
1 red onion chopped
2 cloves garlic, minced
2tsp dried oregano
1tsp ground cumin
0.5tsp cayenne pepper, more if you prefer it spicier
4 large soft tortillas
4 very thinly sliced ham
100g cheddar cheese + Sliced Cheddar
4tbsp mustard
A handful of shredded little gem or romaine lettuce
Few chopped pickles
Fresh coriander
Instructions
- In a large skillet, heat the olive oil over high heat. Add the onion and chicken and cook 5 minutes. Stir in the garlic, oregano, cumin, cayenne, and season with salt and pepper.
- Cook another 5 minutes until the chicken is browned.
- To assemble, make a cut from the edge of the tortilla to the centre. Place the chicken in the bottom left corner, then add a handful of the lettuce, pickles, and cilantro on the top left corner.
- Spread the mustard on the top right corner, add the cheese, and ham.
- Fold the chicken over the lettuce.
- Then, working clockwise, fold that quarter over the ham.
- And finally, fold that quarter over the bottom corner with cheese.
- Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown.
To Serve
Nachos
INGREDIENTS
500g cheddar cheese, grated
500g tortilla chips
1 tin of black beans, drained and rinsed
200g jalapeño peppers
1 red onion, finely sliced
For Serving:
salsa
sour cream
guacamole
fresh coriander leaves
lime wedges
Instructions
- Preheat the oven to 200 degrees C. Line a large deep baking sheet with parchment paper.
- Place half the tortilla chips on the bottom of the baking sheet and top with half the black beans, half the jalapeños, onion and cheese.
- Repeat with the rest of the ingredients creating a second layer.
- Bake for 12-15 min until the cheese ia all melted and bubbling.
- Serve immediately with dollops of sour cream, salsa, guacamole, fresh coriander leaves and lime wedges.
To Serve
Burger Crunch Wrap
INGREDIENTS
Large soft tortilla x1
Small soft tortilla x1
Standard Irish beef burger x1
Onion x1
Streaky bacon x3 slices
Burger sauce (any brand of choice) x2 Tbsps
Kilmeaden Square Cheese slices x3
Tortilla chips x8-10 chips
Salt and Pepper for burger seasoning
Olive oil to fry the burger in the pan
Instructions
- You will need 1 large soft tortilla and a smaller one. You can just cut a large one smaller with scissors.
- Start by squashing a burger patty with a back of a pan or a plate to make it flatter and thinner.
- Fry until fully cooked through.
- Now let's start building: Place down the large tortilla and spread your favorite burger sauce in the middle.
- Place the burger on top of the sauce, then top with cheese slices, crispy bacon and fried onions.
- Now lay tortilla chips on top forming a circle. Place the smaller tortilla on top and fold the edges of the larger tortilla over the smaller one.
- Carefully turn it upside down onto a pan and fry on low heat until golden brown on both sides. Cut in half and enjoy hot.
To Serve
Kilmeaden Club Sandwich
INGREDIENTS
Kilmeaden handcut slices
Sourdough bread
Herbed mayo
Fried rashers/bacon
Avocado
Large tomato, sliced
Roasted peppers
Rocket
Instructions
- Spread a tbsp of herbed mayo on two slices of sourdough bread
- Place a layer of cheddar slices on top of each side
- Pop under the grill until cheese is melted
- Meanwhile, fry 2-3 slices of streaky bacon
- Cut ½ an avocado and ½ a large tomato into thin slices
- Thinly slice roasted red peppers
- Gather all sliced ingredients and quickly layer on top of the melted cheese along with the fried bacon and a handful of rocket leaves
- Seal the piled high ingredients with the second slice of melted cheese bread
To Serve
Kilmeaden Chicken Salad
INGREDIENTS
Kilmeaden Grated Cheddar
Chicken fillet (x2 large)
Breadcrumbs
Bbq seasoning + chilli powder if you like it hotter
Olive Oil
Baby gem lettuce
Avocado
Cherry tomatoes
Red onions
Cucumber
Favourite salad dressing
Black pepper for seasoning
Instructions
- Heat the oil in a pan on a medium to low heat.
- On a plate mix a handful of breadcrumbs with some bbq seasoning and toss the chicken fillets in it until
fully coated. - Fry on low heat until filly cooked.
- Chop all the salad ingredients, add Kilmeaden cheddar cheese and toss with the dressing.
- Chop up the cooked chicken fillet and place on top of the salad, add some more grated cheddar on top.
- Season with black pepper.
To Serve
Kilmeaden Kids toasties
INGREDIENTS
Wholemeal pan slices
Kilmeaden Mature Red Cheddar block
Butter
Instructions
- Butter the bread slices on both sides. You can toast the bread beforehand if you like.
- Slice the cheddar and place on half the bread slices, covering with the other
- Fry on low heat on a dry pan, you need to let the cheese melt while the bread is browning slowly.
- When ready, cut the sandwiches into ’sticks’ and place into a small flask immediately.
- So when your child is ready for their snack the cheese toasties are still “toastie” and warm!
To Serve
Chorizo and sweet pepper mini grilled cheese sandwich canapés
INGREDIENTS
4 slices sourdough bread
16 large chorizo slices
6 slices Kilmeaden Handcut Cheddar cheese
6 sweet piquanté peppers (from a jar – go for as spicy as your personal tastes allow), sliced into bits
2 tsp chilli jam (if you have it)
3 tbsp mayonnaise
3 tsp bacon jam (optional)
1 tsp oil
Instructions
- Firstly, spread a layer of chorizo on two of the sourdough slices.
- Continue to add to the sourdough with sliced Kilmeaden cheddar, then add the sliced sweet peppers.
- Take the other two slices of sourdough and spread some chilli jam on one side (recommended).Then press, jam-side down, on top of the cheese and chorizo stacked slices.
- The next step involves mixing 3 tbsp mayonnaise with 3 tsp bacon jam. Spread it thickly on the outsides of both slices of each sandwich.
- Heat the oil in a pan and then fry the sandwiches for 2-3 minutes on each side, until the bread is crispy and golden and the cheese is warm and melted.
- Carefully slice into mini bites and arrange on a plate or wooden board with some extra chilli jam or bacon mayonnaise for dipping as a garnish.
To Serve
Mature Cheddar Cheese sausage rolls
INGREDIENTS
375g block all-butter puff pastry
plain flour, for dusting
85g fully mature cheddar, grated
400g sausagemeat or pork sausages (the best you can afford), skins removed, and meat squeezed out
1 egg, beaten
Instructions
- Firstly, roll the pastry out on a lightly floured surface to a rectangle roughly A4 size (30 x 21cm) and evenly scatter with two-thirds of Kilmeaden cheddar.
- Then fold the two ends of the rectangle into the middle, then fold everything in half again so the pastry is like a book, then fold in half again so you have a tight block of pastry.
- Cover with cling film and put in the fridge for at least 10 mins.
- The next step involves putting the sausagemeat into a large bowl with the remaining Kilmeaden cheese and add 3 tbsp of cold water and squish or mix everything together.
- Roll out the pastry to a neat rectangle, roughly 35 x 30cm. Trim the edges with a knife so they are perfectly straight, then cut in half lengthways so you have two long strips.
- Divide the sausage mix in two and mould each half along the middle of each strip in a cylindrical shape, leaving a decent border at either side.
- Brush the border and top of the sausage mix with beaten egg and roll the pastry over to encase the sausage, tightly pressing both edges of pastry together by crimping and pressing down gently with a fork.
- Then cut the sausage rolls into a length per preference. Place on a baking sheet and chill again for at least 20 mins or until ready to bake. Top Tip; chilling the pastry now will stop it from splitting as it cooks.
- This recipe can be made up to a day ahead or frozen for a month. To cook from frozen, just add an extra 10 mins to the cooking time.
- Heat oven to 200C/180C fan/gas 6.
- Brush the sausage rolls liberally with egg and bake for 30-35 mins until the pastry is deep golden – don’t be scared to take them to the edge of dark golden and slightly charred around the edges.
- Lift from the tray to a rack immediately or they’ll stick to the tray and leave to cool for at least 10 mins then eat hot, warm, or cold in a sealed proof container.
World Class
Award-Winning
Contact Us
Address:
Tirlán, 3008 Lake Drive, Citywest Business Campus, Citywest, Dublin 24, D24 W283
Telephone Numer:
+353 56 779 6300
Email:
hello@tirlan.ie
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