Cashel Blue Cheese Butter

Fair warning - the Cashel Blue Cheese Butter needs to be prepared ahead of time. You'll need an hour to roast the garlic and 30 minutes for the butter to set in the freezer, but one taste and you will know it is worth every single minute.

The key to getting this flavored butter smooth and creamy is letting the butter and blue cheese come to room temperature before you give it a whirl in the food processor. Add some roasted garlic and fresh parsley and you have just created a mouthwatering flavored butter that tastes amazing slathered on a cracker, tossed with fresh pasta or melted on top of a thick steak. Something that easy and versatile definitely needs to be added to the must make list, especially with grilling season, potlucks and BBQs just around the corner.


1 head of garlic

1 tablespoon olive oil

4 ounces Kerrygold Unsalted Butter, softened

1/3 cup Kerrygold Cashel Blue Farmhouse Cheese, softened

2 tablespoons fresh parsley

salt and pepper to taste


Preheat oven to 400 degrees. 

Slice the top off the head of garlic and drizzle with olive oil. Wrap tightly in aluminum foil and roast for one hour or until garlic is soft. Remove from oven and cool.

Squeeze 4 roasted garlic cloves from the skin and place in the bowl of a food processor. Add the softened butter, blue cheese and parsley and pulse until smooth. Season to taste with salt and pepper.

To serve on bread or toss with pasta:
Place whipped butter in airtight container and refrigerate until ready to use. Let the butter soften before serving.

To use for meat topping:
Place butter on piece of plastic wrap and form into log. Twist ends of plastic wrap like a candy wrapper to get round log. Wrap in foil and freeze until set.
Slice into ¼-inch discs and serve over steak or chicken.