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May 10, 2013 02:03 PM

Kerrygold butter - why so popular?

why is Kerrygold, a cheap UK butter, so popular in the US?

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  1. Do you mean to say so popular in the US?

    If so, I'd say that people who can't get good local brands (like for us in New England, Kate's) like the higher butterfat content (which affects texture and mouthfeel, to my mind) and the better flavor since the cows are grass fed.

    But I can get Kate's cheaper, and I prefer to buy local. I'll get Kerrygold if I can't get Kate's.

    3 Replies
    1. re: pinehurst

      The Costcos in Montana have been carrying Kerrygold butter for a couple of months now. My survey is totally unscientific (i.e., dinner guests to whom I've served it) but the folks here who like it (and it isn't everybody) like it for the reasons that Pinehurst just said plus it has a bit of tang that appeals to fans of old fashioned cultured butters.

      1. re: pinehurst

        Yes, I've found a good local brand from grass-fed local cows, so I've stopped by Kerrygold when that brand is available.

        1. re: pinehurst

          Thanks for pointing out my error, which I fixed. I've always wondered if it was just good marketing - aiming at a market where there was no completion from Irish or British butter and maybe at the large Irish market.

        2. I bought Kerrygold for the first time over the holidays. No one at my house could taste the difference between it and the regular store brand butter we always buy.

          1. I wanted to like it but didn't really see a discernible difference so I didn't feel it warrants the extra expense. I do like their cheeses though.

            1. I did some googling and looked up Land O Lakes, Crystal Farms, Kerrygold, and President butters.

              It was eye-opening. EVERY ONE OF THEM had the SAME fat and calorie content. 11 grams of fat in 1 T. 100 calories.

              I have always read that there was a higher butterfat content in the "Premium" butter brands.

              Also, I have spoken to Land O Lakes and they do some culturing by using some of the more aged butter from previous batches in subsequent batches. So culturing might not be such an unusual thing, either.

              So, is it all a myth?

              14 Replies
              1. re: sandylc

                How the fat and calorie content accords with butterfat percentage is interesting. As you noted, the nutrition facts counts for Land O' Lakes at 80% butterfat and Kerrygold at 82% butterfat are the same. But the labels for Straus Family Creamery (a Northern California dairy) at 85% butterfat and Vermont Creamery at 88% butterfat are also the same: both read 12 grams of fat and 110 calories per 1 T. serving.

                So it may have more to do with labeling requirements/leeway (rounding up and down that's permitted) than the reality of what you're ingesting. That's my conjecture.

                1. re: sandylc

                  No, it's not premium butter brands, it's European style butters that have higher fat content. Lots of premium brands are only raised in a more natural manner.

                  1. re: mcf

                    So the Straus butter that Caitlin mentioned is considered a "European style"? I intend to get some at my local co-op.

                    1. re: c oliver

                      It falls more in line with the European standards for butter.

                      Here's more:

                      1. re: c oliver

                        Straus considers it so, as that's how they label it.

                        1. re: Caitlin McGrath

                          Thanks, CM. I appreciate the education.

                        2. re: c oliver

                          FWIW, in my immediate area, the best regular price I've seen for Straus is actually at Whole Foods, where it's $5.99/lb. At my regular market, that's what it is when on sale; regular price is over $7.

                          1. re: Caitlin McGrath

                            Bought some at our co-op for $6.99/#. Fried an egg in it this morning; loved it. Thanks for the education.

                        1. re: sandylc

                          It's because of the serving size (1 T or 14 g). If there's a 2% difference in butterfat, that's only an additional 0.28 g of fat. This would not be reflected in the nutrition facts.

                          If you look at a can of cooking spray, a serving contains ZERO fat and ZERO calories despite its ingredients being: oil, propellant.

                          1. re: seamunky

                            Yes, that one I am aware of. I especially hate the "zero grams transfat per serving" - very misleading!

                            1. re: seamunky

                              And a serving is a spray lasting a quarter of a second, right? A serving of Splenda is "zero" carbs and calories, but a cup of it has 24 grams of carbs.

                              1. re: mcf

                                haha! yes, exactly 0.25 sec. I'm never able to stop at just one serving!

                          2. The main reason I buy it is it's the least expensive & most widely avail pasture raised butter I can find. I also buy local butter from my FM that tastes even more amazing but I use it only fresh on bread because of the cost. I use Kerrygold for cooking. Pasture raised is higher in many nutrients and I try to make sure all my animal products are products are raised that way. If anyone in the Los Angeles area can to point me to a good local affordable source of pasture raised butter I would be grateful. (FYI I also see Organic Valley pasture raised butter but only salted, I prefer unsalted to cook with)