You may be wondering what butter is doing in our Cheesemonger column. We thought we'd make an exception, not only because butter and cheese are so closely related, but because this butter in particular takes pride in the fact that its production occurs only in the summer, from rich summer milk, just in the way that some cheesemakers adhere to a seasonal regimen for their animals' diets. Oh, and it's super tasty, too.
It's surprising that we have yet to highlight a butter brand in our Cheesemonger column, since cheese and butter are both essentially just different incarnations of the butterfat found in milk.
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)
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I just bought some of this for the first time in honor of St Patricks Day. The first thing that stood out to me was what you mentioned-the color is a beautiful, creamy yellow, nothing like what I am used to with the other butter I purchase (which can either be store brands or name brands, depending on the price any given week). So far we've only used this slathered on bread as I'd almost hate to cook w/it.
I usually keep our butter in a Butter Bell crock on our counter-would Kerrygold's high butterfat content make this more or less likely to spoil sooner?
Oh I just ate some of this slathered on soda bread. This is the best butter ever.
Almost the best butter ever. That prize goes to Lurpack IMHO. Odds are the grocery store you find Kerrygold in also has Danish Lurpack - which comes salted and unsalted for cooking.
I grew up on both in England - both our outstanding compared with American butter - which frankly - doesn't taste like butter at all to me.
Best Butter EVER. My husband is a pill about it now though. He complains about all other butter. Even when we're out. Trader Joes has the best prices on KerryGold BTW.
Rosebud, I keep mine in a Butter bell most of the year. I'm in the south so in the summer all butter melts if it's out in the bell, but I have noticed that the Irish Butter melts faster. As for spoiling, we've never had that happen, although we might just be eating it up too fast :)
This is our go-to butter! It is amazing. I love how it's always soft enough to spread, even after just a few minutes out of the fridge. And does have that wonderful fresh taste (even after it's been in the freezer).
Never used it for baking, however--I always buy sticks of regular butter for that. Not really sure why...I think I must have had it in my head that the Kerrygold, because it's imported, is more expensive for "bulk" use. Although I buy it at Trader Joe's and never really paid attention to the price... Hmmm...
Loooove this butter. And it's available at Trader Joe's, woohoo.
I just bought some at Whole Foods. Couldn't help it, it was $1.99!
We use this for our "spreading" butter, and it lasts us a long time. It's the best butter I've ever hand in my life. For cooking, we use a local unsalted butter.
The best butter in the whole wide world!!!
Costco usually has Kerrygold.
And if we're talking any European butter, I'm thinking homemade croissants.
This butter is delish. I discovered it at Trader Joes a few years ago and the Kerrygold car makes me smile when I see it. Some Costcos carry it (3-pack) also but the price is comparable to Trader Joes for one. It's this or Strauss Creamery butter.
I don't know if you have the advert there in the States but on TV here in the UK there's a Kerrygold commercial I adore! It makes me want to move to Kerry and become a dairy farmer. Here's a link to the Kerrygold website, so you can enjoy it's wholesome adorableness. http://www.kerrygold.co.uk/index.php?m=view-the-advert,25
Kerrygold is good butter, but not the best in my opinion.
The gong goes to Beurre D'Isigny -- French butter from Normandy.
the best butter for toast. EVER. we get it at Trader Joes too- which is about 2.39 for a slab. Whole Foods averages around 3.59 or more. (which equates to 2 sticks)
we live in the bay area so i'm sure our prices are higher than normal!
but honestly, it's worth it.
Ding ding ding ding... Alphaville wins. Kerrygold is good but there is no butter finer than French from Normandy. The only one I can find is President. It's so delish!
This is our staple everyday butter. So good.
I totally agree with the comments posted above by Alphaville.