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 400g 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 400g 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.

Try Our

recipes

CHEESIEST CHILLI CHIPS

Serves: 4 People

Recreate a chipper favourite at home! Thick-cut chips topped with two layers of melted Kilmeaden Mature Cheddar, with a layer of beef chilli in between, and drizzled with garlic mayo to serve.

BREAD BOWL CHEDDAR & BACON DIP

Serves: 6-8 People

A hollowed-out loaf of bread filled with a hot, melting dip made with Kilmeaden Mature Cheddar, sour cream, crispy bacon lardons and spring onions.

BREADED FRIED CHEDDAR STICKS

Serves: Makes about 12

These sticks of Kilmeaden Mature Cheddar are breaded and fried until golden and crispy outside and gooey on the inside. Served with a spicy tomato dipping sauce.

TWICE BAKED CHEDDAR/BUFFALO CHICKEN POTATOES

Serves: Makes 8

Large baked potatoes stuffed with a mixture of shredded chicken, Buffalo sauce and Kilmeaden Mature Cheddar, sprinkled with chives to serve.

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

  1. 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.
  2. Stir in the chilli powder, cumin and tomato purée. Cook for 1 minute, stirring.
  3. Add mince and cook until completely browned throughout, breaking up any lumps using a wooden spoon. Season with some salt & pepper.
  4. Add tomatoes & stock and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
  5. Add kidney beans & simmer for 8-10 minutes. Taste and add extra seasoning if needed. Keep warm.
  6. 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.
  7. 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.
  8. 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.
  9. Bake the chips for 25-30 minutes or until golden brown, turning the chips & rotating the tray twice during that time.
  10. 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

  1. 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.
  2. 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.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  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.
  5. 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.
  6. 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

  1. 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.
  2. 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.
  3. Remove from the heat and stir in the butter. Add salt and pepper to taste, then set aside until ready to serve.
  4. Line a baking tray with parchment paper.
  5. 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.
  6. 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.
  7. When all of the sticks have been coated, place the tray in the freezer for one hour.
  8. 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.
  9. 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

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Place the potatoes on a baking tray. Prick the potatoes in a few places with the tines of a fork.
  3. Bake for 1½-2 hours until tender when pierced with a fork, checking after one hour and then every 15 minutes.
  4. Arrange the chicken fillets in a single layer in the bottom of a stockpot.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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Address:
Glanbia Consumer Foods, 3008 Lake Drive, Citywest Business Campus, Citywest, Dublin 24


Telephone Numer:
1850 202 366


Email:
kilmeadencheese@glanbia.ie

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