And considering the massive displays of Kerrygold butter and cheese that appear in abundance around St. Patrick's Day, this profile is especially timely. We hear it goes great with green beer.
Just check out the color of the butter: so rich, deeply golden, and luscious-looking. It's what butter should look like. And as for the flavor, expect the most clean-tasting, mild, and sweet butter you can imagine, with its silkiness in texture trumping all. Because of its higher butterfat content, the butter comes to room temperature more quickly, making that tedious act of softening your butter (or over-softening it, as the case may be) a non-issue. You'll find the texture fluffy and light, as if it were whipped. But don't let its textural lightness fool you: this ain't no low-fat fodder.
We haven't used it yet in pastry, but supposedly it's quite good. It makes a delicious butter cookie, and to that we can most definitely attest. It comes in both salted and unsalted versions, the latter of which is cultured, like Plugra or Lescure. And not only is the butter made strictly in summer months, it's made from the milk collected from a number of small family farms and cooperatives, all of which adhere to a grass-only diet for their cows. Sounds like cheese-speak to us, indeed!
Related: Recipe: D.I.Y. Butter
Nora Singley is an avid lover of cheese, and for some time she was a Cheesemonger and the Director of Education at Murray's Cheese Shop in New York City, where she continues to teach cheese classes for the public. She is currently an assistant chef on The Martha Stewart Show.
(Image: Sara Kate Gillingham-Ryan)