Comments on: What is Kerrygold Irish Butter?

By: ANGELA JONES

ANGELA JONES — Wed, 21 Dec 2011 21:35:25 +0000

This is my first time I’ve ever heard about this Irish butter.. I tryed it at Costco the other day I feel in love with this butter.. I’m from California I use to always get butter to make my cakes. Now I’ve got a new butter now (Irish Butter)

By: Tom Anderson

Tom Anderson — Wed, 12 Oct 2011 22:05:48 +0000

I’ve never run into bad butter before, but I sure did with Kerrygold Salted! I recently bought two 8-oz. blocks that were 10 months from their expiration date. When I first cut into the butter, I immediately noticed there was no smell. I wasn’t too put off at first since Land O’Lakes salted used to be this way too. Then I tasted it: the Kerrygold had no flavor either! Not wanting to throw it out yet, I kept using it for over a week–even trying the other package–alas, no flavor in either one. I’ve never had this happen before. Perhaps I bought a bad batch, but I sure won’t be throwing good money after bad to find out! I’ll go back to my Land O’Lakes, Plugra, and Vermont Creamery. They don’t seem to have quality-control issues!

By: Laura

Laura — Mon, 10 Oct 2011 22:01:31 +0000

And, oh, yes–the point of using European butter is that w/ more of the water squeezed out leaving a higher butterfat content, this kind of butter gives flakier pastry and crispier cookies, etc. It is worth it whether or not you can discern a more buttery taste, because in recipes that call for it, it is the only kind that delivers the intended texture. The extra water in standard American butter can ruin some recipes.

By: Laura

Laura — Mon, 10 Oct 2011 21:54:16 +0000

Actually the tangy taste is because Kerrygold is a cultured butter, not anything to do w/ the diet of the cows. The diet may make the color more golden and the butter a bit healthier due to the carotenes from the fresh pasture, though.