There are few things in life as emotive as food, or as closely tied to feelings of comfort and nostalgia. Some foods transcend generations, linking families together through traditions and memories. Kerrygold butter has long been one such food, taking pride of place in Irish homes for decades; its unmistakable taste in everything from tasty school lunches to hearty Sunday dinners. Every generation knows Kerrygold. But now there’s a new kid on the block, or a new block (of cheese) on the block…While the creamy Kerrygold butter taste is an intrinsic part of our food heritage, how we cook is changing, and Kerrygold’s new cheese range taps into that shift. While convenience still matters, elevated flavour is also a key consideration. Home cooks want simple ways to enhance familiar favourites and everyday meals. Cheese is taking a central role, not just as a finishing touch, but as a key ingredient that brings depth, richness and character to even the most straightforward recipes.With its longstanding place in Irish families’ lives, Kerrygold is set to introduce a new range of 15 different cheese products specially created to provide the perfect options for everything from home cooking and entertaining to lunchboxes and picnics. The Kerrygold DifferenceLynne Andrews, marketing director, Ornua Foods Europe, says: “Kerrygold butter has long held a place in the hearts and homes of Irish families, and we’re delighted to now bring that same trusted quality to cheese.”Each cheese is made with the commitment to quality that the brand is known for. Kerrygold understands that exceptional products come from exceptional ingredients and is proud to support the process from grassroots, literally, upwards; upholding the highest levels of care for its grass-fed cows, supporting generations of Irish family dairy farms and its member co-operatives. Every step of the way, the care results in quality you can taste. Dubliner cheese will join the range under the Kerrygold brand, with a new look package - but fans of the versatile cheese needn’t worry. Its distinctively Dubliner flavour remains unchanged, staying true to the recipe that they know and love. Everyday meals, elevated“Kerrygold has built its reputation at home and worldwide on the rich, creamy quality of products made with milk from Irish grass-fed cows,” says Andrews. “This new range has been designed for everyday life, with formats to suit everything from quick snacks to sharing meals around the table.” A selection of Kerrygold's range of cheddar cheese With eight different variations in flavour and maturity across four different formats, there’s truly a cheese for every occasion. Each variation of cheese is expertly matured, and hand-selected by Kerrygold’s master graders – highly trained specialists whose finely-tuned palates ensure the brand always delivers dependable taste and flavour. “Each product is carefully selected by our master graders to ensure a consistently high standard, delivering the quality and flavour Kerrygold is known for, and helping to make everyday moments more special,” Andrews adds.To celebrate the launch of the new range, Kerrygold will invite consumers to taste the range at lunchtime from Tuesday July 14th to Thursday 16th July at an immersive pop-up in Dublin city centre. Want to know more? Keep an eye on Kerrygold’s social media accounts for the big reveal. Meanwhile, why not try this delicious Italian-inspired take on baked aubergine at home – hearty enough for a main course, topped with more-ish Kerrygold cheese. Golden baked aubergine with rich Kerrygold Dubliner Signature cheese A delicious baked aubergine dish uses grated Dubliner cheese to create a luscious topping Serves: 8Course: Lunch, dinnerIngredients50g Kerrygold butter 3 garlic cloves, crushed 2 x 400g tin chopped tomatoes 2 tbsp tomato purée Salt and black pepper 4 aubergines, sliced into 1 cm thick rounds 50ml olive or vegetable oil (approximately) 200g Kerrygold Dubliner Signature Cheese, grated Fresh basil leaves (optional) Ovenproof dish (23cm X 30cm x 6cm) Method: Preheat the oven to 180°C. In a shallow pan, melt the butter until foaming over medium high heat and stir in the crushed garlic. Cook for 1 minute until fragrant, then add the chopped tomatoes. Reduce the heat and simmer for 8 minutes, stirring occasionally. Add the tomato purée, season well, and simmer for a further 5–7 minutes until slightly thickened. Meanwhile, heat a griddle pan until very hot. Lightly brush the aubergine slices with oil, then cook in batches for 5-7 minutes, turning halfway through, until well browned and tender. Transfer to kitchen paper and repeat with the remaining slices. When all the aubergines are cooked, arrange about a third of the aubergine slices in the base of an ovenproof dish, then spoon over a third of the tomato sauce. Sprinkle with basil, grated Kerrygold Dubliner and Kerrygold Reserve Cheddar, and season to taste. Repeat the layers until all ingredients are used finishing with a final layer of tomato sauce and cheese. Bake for 20 minutes, or until the top is bubbling and golden. Allow to sit for 5-10 minutes then serve with a green salad and crusty bread for lunch or a light supper.