Kerry Gold Dubliner cheese, is the best cheese I have ever tasted! Here is the description from the company: “A mature cheese with a rounded flavor and a natural hint of sweetness. It has elements of a mature Cheddar with the bite of an aged Parmesan.”
One of the main attractions of this cheese is that it’s from grass fed cows that are free to roam. Nutrient content in pasture raised dairy compared to conventional grain fed dairy, is significantly higher. One can also assume that free roaming cows eating grass are much healthier, thereby cutting down on the amount of antibiotics needed. Grass fed dairy has twice the amount of anti-inflammatory omega-3 oils, and significantly higher levels of Vitamin A, D, B12, and K (bone health) and CLA (anti-cancer properties).
Why I Like It:
- Taste. Need I say more?
- Kerry Gold doesn’t use Growth Hormones
- These cows are likely not exposed to GMO’s, since they’re eating grass not grains
- It’s affordable when compared to popular brands like Cabot
- The cows are treated humanely
How I Use It:
- Pretty much on anything. Cheese and crackers or carrot sticks, top my chili or taco salads with it, on a salad, etc
Where You Can Buy It:
- Whole Foods and River Valley Market, but it’s most expensive there
- Best deals are at BJ’s and Trader Joes
- Hannaford, Target, Stop and Shop and Big Y are all listed as location for sale on the Kerry Gold website. I personally haven’t looked for it though
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How much vitamin K is in Dubliner cheese per serving?
I wish I knew the answer, but it’s not straight forward. The amount of K2 that’s formed, is dependent on the type of bacteria and the length of time it’s fermented, I believe. Only certain cheeses have higher concentrations of K2 than others. I’m not sure where this cheese falls on that spectrum. Upon further investigation, I did find this:
“According to Kate Rhéaume-Bleue, N.D., vitamin K2 expert and author of Vitamin K2 and the Calcium Paradox says some cheeses like Brie and Gouda have a lot more vitamin K2 than other cheeses. She says it’s really doesn’t matter whether it’s grass-fed cheese or not, but rather the type of bacteria used to make the cheese.”