Food & Wine USA - (07)July 2020

QUALITY INGREDIENTS are the key to every
good meal.  at’s why makers and bakers
around the world have come to rely on
Kerrygold butter and cheeses.
Prized for their creamy, natural  avor and
rich golden hue, Kerrygold butter and cheeses
are made with milk from grass-fed cows raised
the natural way – free of growth hormones
and nurtured on small, family-run Irish dairy
farms. Ireland’s mild, temperate climate and
abundant rainfall yield a lush, naturally irrigated
environment that’s ideal for grazing herds. Irish
grass-fed cows produce milk that is rich in
natural beta-carotene, giving Kerrygold butter
and cheeses that beautiful golden color.

Kerrygold is proud to support the 14,000

co-op farmers that help carry on Ireland’s

6,000-year-old tradition of dairy farming.

 ese family businesses are driven by passion,

with multiple generations often seen working

side by side. It is their stories that inspire every

Kerrygold product.

Kerrygold cheese varieties add a touch

of creamy perfection to any recipe. Try this

delicious Crispy Prosciutto and Spring Pea Salad

(see recipe, right) to experience the full- avored

and subtle sweetness of Kerrygold® Skellig

cheddar cheese. Look in your local grocery

store for the full range of Kerrygold cheeses,

including block, shredded, and sliced options.

ADVERTISEMENT

CRISPY

PROSCIUTTO

AND SPRING

PEA SALAD

Serves 4

This light yet satisfying salad gets

a tangy-sweet burst of fl avor from

Kerrygold® Skellig, a rich, all-natural

cheddar cheese with a subtle hint

of sweetness.

SALAD INGREDIENTS

8 thin slices prosciutto

1 ¹² cups fresh or frozen peas,

blanched

12 ounces sugar snap peas,

trimmed and blanched

3 ounces arugula, stems

removed

¹² cup fresh pea shoots

1 watermelon radish, thinly

sliced

3 ounces Kerrygold® Skellig

cheese, shaved

DRESSING INGREDIENTS

2 tablespoons fresh lemon

juice

1 teaspoon Dijon mustard

¹³ cup olive oil

Salt and pepper to taste

HOW TO MAKE IT

1. Crisp the prosciutto: Preheat
   oven to 400 degrees and line
   a baking sheet with parchment
   paper. Place prosciutto slices on
   sheet, making sure pieces are not
   touching. Bake for 10 minutes
   or until crisp. Watch carefully
   so it does not burn. Cool on a
   wire rack.


2. Make the dressing: Place
   lemon juice and mustard in a
   measuring cup. Add oil and whisk
   to combine. Season to taste with
   salt and pepper.


3. Assemble the salad: Place fresh
   peas, sugar snap peas, arugula,
   and pea shoots in a large bowl.
   Add desired amount of dressing
   and toss to coat. Plate salad and
   add crispy prosciutto and sliced
   watermelon radish. Top with
   shaved Kerrygold® Skellig cheese
   and serve.

SAVOR THE TASTE OF IRELAND

Made the natural way, Kerrygold butter and cheeses add a rich,

creamy fl avor to every recipe.

To learn more about Kerrygold butter and cheeses, visit kerrygoldusa.com.