On Thursday, September 22, 2016 at 10:58:04 AM UTC-10, Nancy2 wrote:
> I don't believe I have ever seen Kerrygold here anywhere. I do recall
> being very fond of the unsalted European (French and Italian) butter,
> which we would use liberally, and sprinkle it with salt. It was pretty
> much a perfect taste.
>
> N.

Kerrygold also makes a cheese called "Dubliner." It's a hardish cheese with a non-boring, in-your-face, intensity. I had the Dubliner with Irish Stout variety. It had a bitter component which could be from the Irish Stout - or not. The block I had was heavily laden with large, crunchy, calcium lactate crystals. I can't say if they're all like that but I sure hope so!

I bought a second block of the cheese from Costco and it sat unopened in the back of my refrigerator for over a year. Somebody threw it out in one of those refrigerator purges that occurs sporadically. It's a damn tragedy I tell you!