Words: Shamim de Brún
In a recent evaluation of twelve supermarket butter products by Tasting Table, Kerrygold nabbed the top spot. It has once again proven why it’s a renowned favourite, not just here, but around the world.
As Tasting Table lauds, “It may be a little pricier than some of its grocery store counterparts, but Kerrygold is worth every cent.” The signature deep, lustrous gold hue of Kerrygold, reminiscent of our lush Irish landscapes, is a testament to its exceptional quality.
Kerrygopld’s Irish butter cows graze on those temperate hills from March to October and are only milked during those months. Meaning that their milk is more nutrient-dense. Grass-fed milk produces a rich butter, yellow with natural beta carotene.
The polyunsaturated fats in fresh grass also make for butters that are softer than those from hay or grain — all the better for spreading across your toast and melting your heart. Irish cream also has a higher butterfat content than most of the rest of the world. It’s that fat which creates the silky, creamy, eyes-wild-with-delight richer mouthfeel that only people who’ve had Irish butter truly know.
Tasting Table aptly describes Kerrygold as delivering “creamy dairy, sweetness, salt, and a robust savoury character with the volume turned up.”
In the end, the verdict is clear: Kerrygold isn’t just another butter; it’s an upgrade. It’s a moment of well-deserved international recognition for this Irish culinary treasure.
Elsewhere on Char: Why Spencer Matthews is Wrong About Irish Butter