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Apr 1, 2007 01:40 PM

Irish Butter

Not sure what is so special about it. Is there any particular use for it above and beyond the regular? I see it in the store and I am not sure what sets it apart.

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  1. Irish butter, as well as Danish and several other European style butters- have a higher butterfat content thatn amreican butters. they are creamier, have a smoother moughfeel, and sometimes even a slightly cheesy charachter to their taste.
    The butters are made from mik from different breeds of cow that are fed in different climates eating different fodder- all factors that influence the final product. American butter, by contrast is waxier, blander, and especially when salted, saltier.
    That's not to say I don't use American myself- I dont think the cost is worth the extra 3-5% butterfat. But it is delicous when someone else is paying!

    1. Are you talking about the Kerrygold Irish Butter? I really like it because it is such a good price at Trader Joe's and I keep it around as an "eating" butter. It has a richer taste than supermarket butter and is good on toast, biscuits, etc. I tend to use something cheaper for lining casserole dishes, or sauteeing veggies, i.e. "cooking" butter. The Irish butters, as well as other premium butters, have a much brighter yellow color (not a fake added color) that I like as well.

      1. The Kerrygold Irish butter is amazing! I tried it for the first time today and as a baker and chef, I find the texture creamier and the flavor superb. I agree with glazebrookgirl in that I use it more so for an "eating" butter but also for flakier pastries. Try combining some softened kerrygold butter with a few cloves of slow roasted garlic and a tablespoon of freshly grated parmesan cheese(the real stuff) and spread on freshly toasted Italian bread. You'll see the difference!!!

        2 Replies
        1. re: skittlesj526

          Yum! Yes, Kerrygold is my favourite too. Alas, I live in Canada and haven't seen it here for sale, though I do buy it whenever I'm in the U.S. and lug some pounds home.

          My recommendation to the OP: Try it on baguette, with nothing else, against the butter you usually buy, and see if it tastes different to you.

          1. re: skittlesj526

            Thank you skittlesj526. . I noticed it in a small store with the cheeses and wondered if this could be used in the croissants i make weekly.. You answered my question and i thank you

          2. I buy the Kerrygold Irish butter at Costco! It's great to spread on toast and bread -- it's got more flavor and it's much richer. For baking and cooking, I use regular "american" butter as it's more cost effective.

            1 Reply
            1. re: boogiebaby

              In the August Oprah magazine, Walter Mosley lists a recipe for brussel sprouts and shallots, minced and sauted in Irish butter with a splash of soy sauce at the end. Maybe there are some occasional times when it makes sense to use it in cooking.

            2. I keep a bar of KerryGold around as well for non-cooking uses, the price is not bad and I can make it last a long time.

              Back in 2001, I was on vacation in Scotland, staying just outside of Inverness. While rummaging around in the fridge to make breakfast one day, I was fascinated to see that there was butter from Scotland as well as butter from Ireland! I meant to do a taste comparison, but that was the days when I was on vacation with my then in-laws which was more of a forced march than a vacation.

              1 Reply
              1. re: MsDiPesto

                "I was fascinated to see that there was butter from Scotland as well as butter from Ireland"

                Yes, indeed. We make butter throughout Britain.

                Kerrygold is obviously a foreign import here. I'm unsure whether it,or Danish Lurpack, is our best selling branded import.