This recipe is courtesy of Enda Howley, a highly skilled cheese grader for the Irish Dairy Board and one of only two graders are entrusted with the maturing and aging of Kerrygold cheeses.

Howley plays a critical role in making natural cheese by using his unusually sharp sense of taste to ensure that the right cheeses are selected for Kerrygold’s maturing and aging process. Throughout the maturation process, he tastes the cheeses, and continues to grade and select, month after month, until the cheeses reach perfection.

Dubliner is one of the unique Irish cheeses that benefits from this careful maturation process.

Made with milk from grass-fed cows, using traditional processes, the cheese is aged for at least a year. The cheese develops the elements of a mature Cheddar, and carries hints of the sweet nuttiness of a Swiss and the piquant bite of aged Parmesan.

An avowed “foodie,” Howley has many creative ways to use the cheeses he so carefully nurtures.

For a quick but delicious lunch, he turns Dubliner into a ploughman’s sandwich, taking inspiration from the classic Irish ploughman’s lunch, a meat-and-cheese salad.

Named for the men who created it, the ploughman’s sandwich was born to feed hungry Irish farmers coming in from the field. An Irish meal through-and-through, it combines all the flavors of the farm to make a workingman’s lunch.

This modern twist still works today, with Irish cheese melted over top of fresh vegetables, all covered with a smart mustard dill dressing.

St. Patrick’s Day Ploughman’s Sandwich

St. Patrick’s Day Ploughman’s Sandwich


  • 6 (3/4-inch thick) slices rustic brown or whole grain bread
  • 8 ounces thinly sliced ham
  • 12 tomato slices
  • 1 package (7 ounces) Kerrygold Dubliner or Blarney Castle Cheese, thinly sliced
  • Mustard Dill Dressing (recipe follows)
  • 4 cups mixed baby greens
  • 6 tablespoons marinated, pitted olive wedges (black and green)


Heat oven to 400° F. Place bread slices on a baking sheet and top with ham, tomatoes and Kerrygold cheese, dividing equally. Bake for 5 minutes to warm ham and lightly melt cheese. Place dressing in a medium bowl; add greens and toss well to coat. Arrange sandwiches on 6 plates. Pile greens on top and sprinkle with olives, dividing ingredients equally.

Mustard Dill Dressing:

In a small food processor, combine 2 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon chopped fresh dill, 1 teaspoon spicy brown or Dijon mustard and 1 clove garlic, chopped; puree until smooth. Season to taste with salt, sugar and freshly ground pepper. (If you have no small food processor, finely chop dill and garlic and whisk ingredients together.)


Recipe courtesy of Kerrygold.

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