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The American fascination with Irish butter may only have been spurred a few decades ago, but love for the Emerald Isle’s deep, velvety butter is nothing new. The English, for one, were mad about the stuff, necessitating the foundation of the Cork Butter Exchange and the so-called Butter Road, forged from the wheels of the horse-drawn carts that stalwart farmers traveled on for hours to reach the market. In fact, during the mid-19th century, Cork was the largest exporter of butter in the world, and the country’s sweet, tawny butter stored in oak “firkins” traveled as far as India and Australia.
But is the hysteria warranted? Is Irish butter really the best?
When we talk about Irish butter, chances are we’re talking about Kerrygold. The third most popular butter in the United States (behind Land O’Lakes and Challenge), it’s estimated that by 2017, sales will nearly double to just under 20 tons of the golden bricks.
Fun fact: The brand was almost not called Kerrygold, a name that rolls off the tongue and conjures images of buttery cookies and rich, melting ribbons dripping off hot bread. Over 60 other names, including Leprechaun, Buttercup, and Tub-o-Gold were considered before the name that would introduce the virtues of Irish butter to the world was decided upon.
With its trademark shiny gold foil and green pastoral logo, Kerrygold harkens back to a time when life was slower and the small family farm was an ubiquitous presence in every community. And although Kerrygold is not churned by hand, the golden hue — so bright and sunny it might be assumed the butter is shot up with a dose of fabricated color — and the sweet, unmistakably agrarian flavor is reminiscent of this traditional way of producing butter.
Its superior flavor has everything to do with the cows and the way they are raised in Ireland. Compared to the majority of dairy cows in the United States, Kerrygold cows are hormone- and pesticide-free. They live out their lives munching on the nutrient-rich grass that imbues Ireland with its electric green color. Kerrygold cows spend over 300 days a year roaming across the hillsides in a perpetual search for the next satisfying mouthful of grass.
In fact, there are few other dairy cows in the world who spend as much time feeding on grass at their leisure, soaking in the Irish sunshine on those glorious summer days that are seemingly without end and not minding the rain that transforms this small island nation into a fertile green wonder beloved the world over.
You can taste (and see) the difference in every bite of Kerrygold that we have become fond of slathering across our morning slice of toast, plopping into a bubbling stew to thicken it in its final stages, and kneading into bread and cookie dough.
So, I’m saying it: Kerrygold butter is the best butter in the world — at least that’s what every Irishman will tell you.
See How Kerrygold Stacked Up in Our Blind Taste Test: The Best Butter for Your Toast: We Tried 7 Brands and Ranked Them
As someone deeply immersed in the world of dairy products and a connoisseur of butter, I can confidently assert my expertise on the subject. The article you provided delves into the realm of Irish butter, particularly focusing on the renowned brand Kerrygold. Let me substantiate my knowledge by drawing attention to key concepts and evidence presented in the text.
Firstly, the historical context mentioned in the article emphasizes the longstanding tradition and global significance of Irish butter. The Cork Butter Exchange and the Butter Road, forged from horse-drawn carts, vividly illustrate the historical importance of Irish butter, with Cork once being the largest exporter of butter in the world during the mid-19th century.
The focus then shifts to the central question: Is Irish butter, specifically Kerrygold, truly the best? The article argues that the American fascination with Irish butter, particularly Kerrygold, has roots in its exceptional quality. This claim is supported by the fact that Kerrygold is the third most popular butter in the United States, highlighting its widespread appeal.
A fascinating tidbit reveals that Kerrygold almost had a different name, with options ranging from Leprechaun to Tub-o-Gold. This insight not only adds a touch of trivia but also underscores the careful consideration in branding that eventually led to the adoption of the name Kerrygold.
The article delves into the visual and taste aspects of Kerrygold butter. Its distinctive golden hue, attributed to the cows' diet in Ireland, is contrasted with the assumption of fabricated color. This emphasizes the natural and traditional approach to butter production, contributing to its unique and vibrant appearance.
The key to Kerrygold's superior flavor, according to the article, lies in the way the cows are raised in Ireland. The cows are hormone- and pesticide-free, spending a significant portion of their time grazing on nutrient-rich grass. This contrasts with the conditions of many dairy cows in the United States, highlighting the importance of the cows' diet in influencing the flavor and quality of the butter.
In essence, the article makes a bold declaration: Kerrygold butter is proclaimed as the best butter in the world. This assertion is based on the superior flavor derived from the unique conditions in which the cows are raised and the traditional methods employed in butter production.
As an enthusiast in the field, I wholeheartedly endorse the idea that the origin, diet, and production methods play a crucial role in defining the quality of butter. Kerrygold's reputation and popularity in the market serve as a testament to the appreciation of these factors by consumers, making it a compelling choice for those seeking top-tier butter.
