I was stunned when I saw the pastures in Ireland. They are definitely different. Here in the Midwest the cattle are constantly grazing and yes our grass is mostly dead grass. The cows in Ireland and the sheep were actually napping. My theory was that they were satisfied by the grass they ate so they didn’t have to graze constantly, the Irish livestock could relax and not work so hard to eat. The grass in Ireland was so thick, green and lush looking that I almost wanted to eat it.
This is paid advertising, right? I like Kerrygold, but... Romanian butter from the hills is great. Slovenian butter in the north is freaking amazing. French butter like Bordier is otherworldly. I've had grass-fed high-water-content milk in California from a local farm that was the sweetest, most beautiful tasting butter ever. In my experience, it's corporate industrial vs small producer.
I know as Betty brought some butter but the butters bitter. If I put it in my batter it will make batter bitter but a bit of better butter should make make it better so she brought better butter put in her batter and it made her batter worse. 🤷🏼♀️
I'm not the pheasant plucker, I'm the pheasant pluckers son, I'm only plucking pheasants 'till the pheasant plucker comes! That's a rather naughty Scottish tongue twister but great fun after a whisky or two!! Oh, and Scottish butter is excellent, for the same weather reasons as the butter from Ireland and Normandy in France - loads of Atlantic rain.
I stayed in a B & B in Blarney while doing some work and research with The Irish Farmers Association for a number of years a little over 10 years ago. Ireland is like my second home. I was introduced to Kerry Gold and mentioned it to my wife when I returned. With the exception of some Amish and general stock butter used in some baking recipes, Kerry Gold is the only butter that graces our table these days. I have also had other brands of Irish butter long with Scandinavian, and those are good as well. ...but we prefer Kerry's. Their cheeses are excellent too, but can be pricey depending on where you shop.
I like the Amish butter more than Kerry Gold and its for sure less expensive. But I get it for the taste. Butter and Cheese are both things that you never want to buy the 'cheap stuff' - its just not worth it.
@@baseballmochamom they used to carry it in a 3 pack....now a 4 pack....if you are able to get the 'Executive' membership, you get usable dollars backs...not with the regular membership. I buy basics...weewee pads, paper goods, aluminum foil.....yada, yada. ....And....lots of butter!
Grass fed butter is also a source of vitamin K2, which grain fed cows don't produce. Vitamin K2 is necessary for activation of transport proteins that move calcium out of your blood and into bones where it belongs. It also activates transport proteins that take calcium out of soft tissues, like arteries, where it doesn't belong.
Linda...within limitations...the reason being that our brains require some of those fats and if it doesn't get the fats; I'm not the younger gen, so I've seen the FDA and Drs. villify fats until people stopped eating fats of any sort substituted with carbs which are changed into fats - facts about the human metabolism. This was an unintended lesson.
Healthy fats are extremely healthy. AND fats also curb hunger so the more you ingest of the wholesome fat goodness, the less you will actually eat. The ancients made high fat food concoctions (like pemican) for traveling because it satiates hunger much longer which required less time eating. If you want to lose weight cut out the carbs (which induce hunger) and eat more whole, natural fats!
Butter = milk and salt. Margarine = unpronounceable and mysterious chemicals. Canadian butter = organic milk and salt. No hormones, no growth chemicals, nothing artificial (it's Canadian law). Ontario and Quebec milk is best, used to make the best cheeses too.
@@ck85x65 I'm a firm believer in the "several things I know what they are" vs "many things that sound like a chemistry set" method of choosing what I'll eat.
Not sure if this is a paid endorsement from Kerrygold..? I sold charcuterie products for almost 10 years. Retired now. Kerrygold offers the most quality butter and cheeses for the money. I have never been disappointed by any of their products.
precisly the cutur is made in denmark hansen grupe ore visby is making 99% of all dary culturs, in the world. its danich dary teknolety thats makes irich butter that good, the dary machines are also, invended in denmark i realy like the irich butter its is good.but but the danich qualety is a littel better.
Irish food is not GM modified and we don't pump our animals full of growth hormones. Irish farms are family run businesses not large factory farming with large paid workforce. The Irish climate although not ideal is great for growing grass and as a result fantastic for livestock. When food is heavily processed its always crap. Bad in taste and for your health.
@ Until you try it, don't assume Kerrygold is the best because it's not. That's like when all you've ever had is McDonald's and think it's the best when it's not.
I lived in Germany for a few years and have traveled throughout Western Europe and America gets the brown end of the stick when it comes to a LOT of foods such as butter, eggs, milk and cheese. Kerrygold's cheder cheese taste 1000x better than any American brand and will fit it into my budget whenever I can.
I heard my Uncle bad mouth Hershey's chocolate one day 30+ years ago. I didn't understand. After regularly eating Belgium (Choceur) milk chocolate, most U.S. chocolate comes across gritty. Now I understand. I also "tolerate" pale yellow yolks in eggs but I much prefer the dark orange of true free range chicken or duck eggs.
@@Tatusiek_1 Yes! I have friends who have eggs from chickens that are in a pen. When they were gone on vacation, I checked on the water and they told me to take the eggs. (Which I gladly did.) I didn't have the heart to tell them their eggs tasted like store eggs. The chickens only had bag feed. I turned over a few logs and tossed some worms and bugs to the hens. The poor girls didn't know what to do with them. Any yard chicken would have made them disappear.
@@johnvanegmond1812 unfortunately the affordable store bought pasturized chicken eggs are “vegetarian fed” as if that’s healthy. The more expensive organic ones i don’t think is worth the money.
Ive been using Kerry gold for about a year now. Having had a heart attack 3 years ago my cholesterol has lowered but very slowly. But since I changed to Kerry gold grass fed butter it now in a normal range. I haven used less butter either. Only thing I really changed to get it lower was brand of butter. And it is very tasty!
If your a man , the lower the cholesterol, the lower the testosterone..the body and brain are made of cholesterol. Low your cholesterol, you'll die early . Stop the sugar and carbs , check your arteries for calcification, up your K2 intake.. Thank me later
This butter is the best around IMO. American butters are no where near this. One thing that was missed, it's got K2. This is an essential vitamin that most people aren't aware of and are lacking.
I didn't know anything about butter and just happened to start buying Kerrygold a few years ago and its so delicious. I also found some butter from Italy at Costco and that was also great. If you have a chance definitely buy Irish butter or European butter
I cook with butter all the time, and I've purchased Kerrygold. I haven't noticed any difference in my food using Kerrygold vs a Premium American butter. If you go cheap, well, you are going to get what you pay for. But, I can buy organic butter, from pasture raised cows, with as much as 85-percent butterfat at my local grocery stores.
Cooking with butter I notice not a lot of difference in butters either..unless it's something heavy in butter. But if you're using butter as a topping for anything or cooking something where like I said, butter is a big part of the recipe..you should notice a big difference. Go make two pieces of toast, one with regular American butter and one with Kerrygold, just to isolate the flavor. There's no way you won't notice a difference
I just tried Kerrygold Irish butter for the first time. And I absolutely love it! I tasted a sliver and it melted in my mouth bursting with delicate flavor! *chef's kiss*
Kerrygold butter isn't seen as high quality here, it's actually pretty regular. Lurpak and anchor are better. And then some seriously fine butters from France and other parts of the UK
Here in the states Kerrigold is pretty premium compared to our cafo options. I rarely see other "quality" imported butters at our grocery stores but when I do I splurge a little.
David, you are right. I don't like Irish butter either, it has a rather 'rancid' almost blue cheese quality to it that only goes well with chocolate desserts. It is true it is grass fed just as most butters in Europe, it's a fact it is softer in lower temperatures, but I still don't like it. I prefer Lidl's German butter it is sweeter and creamier, and of course the French butters. I live in Cyprus and unfortunately most of us here register butter as Kerrygold, give them another variety and they still don't register it as butter in their minds and taste buds. Even when on offer I don't buy it, I buy German as I associate it with higher quality butter, I spoil my self with French butter but Lurpak is tasteless to me and when it comes to Kerrygold and Lurpak I just don't understand the hype. One is rancid and the latter is flavourless, go figure...
@@TheArteditors It's exported to the US and here it is better than almost any commercial domestic butter at the grocery store. So it's one of the best options for us that is readily available. Domestic American butter usually taste bland or off. It might as well be margarine.
@@mele2904 Then you haven't tried Vermont Creamery as their butter is better than Kerrygold. As for imports, I also like Echire, Double Devon and Bordier more. I grew up with Echire so this is a homer pick but it's still up there and it's better than President.
I recall in the US last Spring when the pandemic had the food shelves cleared from grocers due to food hoarding, that my local Costco had a full shelf display of Irish Butter; but the neighboring refrigerated shelves were empty of margarine spreads.
Say Soun , where is this ever found , you are the second person mentioned it, I have NEVER EVER SEEN, IT IN ANY STORE IN NJ, maybe it’s banned in NJ🇺🇸🇺🇸🇺🇸🇺🇸
@@flybyairplane3528 Wal-Mart, Publix, Kroger and others. I kid you not. You can go to their website and look up where to buy. You'll then input your zip code and it'll show you the stores they're available at. This is for Vermont Creamery. As for Bordier, they're specialty import and sold at higher end markets.
I always buy two types of butter - Kerrygold and something ok. I save the Kerrygold for anything that relies on a great butter taste and consistency. It's too expensive to use for everything.
@@tracygoode3037 I get it. I have a few splurges, but unfortunately a lot are medical related. I've always got Kerrygold on hand, but will cut it like another white substance we shouldn't be talking about online 😂
I grew up with Anchor Butter from New Zealand. Just as naturally yellow as Kerrygold. Tastes more savory than Kerrygold, even the unsalted version. I miss it so much.
GodConsciousness.... I was in New Zealand back in the early 90's. I didn't like the taste of the butter there at all,'but I got used to using it very lightly. It tasted almost fermented or spoiled to me. Of course, it's due to the type of feed the cows recieve...and naturally, makes all products from the cow taste entirely different than what American butter product tastes like. For this reason, I'm not going to break my bank trying to buy any imported butter. I didn't drink the milk there either but I did make cheese sauce that passed my in laws taste test as well as mine, too. The cheeses more matched the tastes of the American cheeses.
Concerning Anchor butter-no offence intended at all- but I always found the taste a bit rubbery. Kind of weird. For me,French butter tastes best. But chacon a son gout.
Kerrygold is the ONLY butter I use. Yes, it does make a difference! Like they said, the difference is like "Chalk vs Cheese" Kerrygold is delicious and beautifully creamy!
In the 60s we ate butter all day long. Hey, I'm still here! We even had butter sandwiches with school lunch. These days, I don't eat butter much. When I do, Kerry butter is my choice. This is mainly because it comes in 8 oz blocks which allows me to avoid buying a pound of butter when I don't need it. Actually, I miss the days when you could open a box and remove one stick in the supermarket or break a carton of eggs in half.
I guess Kerrygold is like Fosters Beer in Australia. The locals don't really eat it as it isn't considered a premium quality. But if the Americans believe it then the marketing has worked :)
Nah, Kerrygold is pretty standard in Ireland. Most people would use it, but we don't make a big deal out of it because any Irish butter is just as good I'd say.
Graham Crichton Hello, agreed , , there is another AU beer here in a gold can, but twice I found FOSTERS ALE, which I liked Early advertising , gets the money ! Cheers 🇦🇺🇺🇸
My favorite butter, is MY butter. I buy 1/2 gallon of HEAVY whipping cream, and add some buttermilk to it, and let it naturally turn into Creme Fresh. (Basically, sour cream.) I then churn that into butter, and more buttermilk. Yes, I DO salt my butter. I've been making butter, for about 20 years now. If you ever try cultured butter, you will NEVER go back. steve
Domestic milk in the states will not make a quality butter. Cow breed, ecology of what they are eating, and husbandry are the underlying factors of quality dairy and meat. But I agree on cultured butter. I've made it too and it's almost as good as imported butter not withstanding the quality of milk and cream available to me here in the states.
@@mele2904, when I can get 1/2 gallon of heavy cream, for $5, and can get about 1 quart of butter out of it, (and another quart of buttermilk) I consider it a good deal. (But, I have a GOOD source.) My sour cream butter, is about the best I can get, without buying KerryGold butter. steve
Ikr...everyone here in the comments are raving about Kerrygold.....while I prefer Vermont’s creamery cultured butter. I mean, don’t get me wrong, if it’s between regular generic butter or Kerrygold, I’ll choose Kerrygold obviously.....but Vermont’s is more flavorful than Kerrygold imo.
I almost strictly use Kerrygold. I find I use less of that than I do domestic butter when cooking. Great for making herb butters. Cheese ravioli in sage butter using that is excellent.
There is a local dairy who makes butter. Love how all the greenies think this butter and how it is produced is better than domestic. Anyone want to guess the carbon footprint necessary to get Irish butter to oh say Bakersfield California? But all snowflakes say " It's OK because its natural" Balderdash!
Regardless of the obviously pejorative tone of this message, (Greenies and Snowflakes), the point is well taken. When a product must be transported thousands of miles from its source, that is always a negative consideration. Best regards to you Curtis Stewart.
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Wrong dumbass. It's what the cattle are fed on that makes the difference you whinging dunce.
I live in Canada but spend summers in Ireland. Once of the things I look forward to the most, is having Kerry Gold butter. Have to tell you how surprised I was to taste butter in India. It is delicious, made from the cream of buffalo milk. Not sure if all Indian butter uses buffalo milk, but I loved what I tried.
Kerrygold butter is one of the best out there. Of course there are other delicious butters from France and from other countries but Kerrygold is wildly available and its taste just unbeatable. I love it with fresh sourdough bread.
Grass fed is alot easier if you dont have feet of snow covering the fields 6 months of a year. Where I am cows graze freely all summer long. But now I want to try this butter.
Yes go hit up ol Malcolm Reed of How To BBQ Right on TH-cam. Also other TH-cam BBQ luminaries such as KosmoQ, Harry Soo, Baby Back Maniac, T-Roy cooks, Mad Scientist BBQ, The Cookout Coach, The BBQ Central Show, and start looking up BBQ Pitmasters.
Nice one, thanks for sharing that. I live in Ireland and love trying out low and slow on my kettle bbq. I really like following some bbq teams like The Shed. Great to know that. It is good butter for sure and our milk and beef is the best in Europe also our lamb. BBQ has become one of my favorite pastimes and I have learned a lot from people like Malcolm Reed and Mixon. What a great tradition the US has been able to build around BBQ and if Irish butter helps that we got plenty of the stuff over here maybe we could trade for some killer hogs rub lol.
After returning from a trip to Ireland we were ruined for American butter. Once you have Kerry Gold you can’t go back to bland butter. We were shocked how good it is!! 🍀
Many years ago, I went. on a trip to China and on that flight, they served a meal which had the strangest looking square of butter I had never seen. Opened up, the yellow color was so bright, I thought it was a mistake. Very creamy and soft, I spread it on my roll and ate it and was shocked at how flavorful and delicous it was. I told my. brother, who was sitting next to me, to use the butter too and he had the same reaction I did and loved it as well. We could never get that butter here in the States due to some trade agreements, but then and there, I realized other countries had better food, A close second is Kerry Gold butter and I've never used another brand since.
America’s Test Kitchen ranked this forth behind Lurpak (Danish), Plugra and Land O’Lakes. I’ve used Kerry on occasions and while it was perfectly fine, I didn’t find it to be so awesomely superior as you state. So really, how much did Kerrygold pay you for this glowing infomercial? I hope it was a lot because you earned it.
Just yesterday I saw the Irish Kerrygold unsalted butter on sale at our Costco here in Mexico, as well as the French Presidente butter, they both seem tempting, but doing research first on which to buy, I do remember a friend who recommended french butter, she said any pastry made with french butter doesn't COMPARE ONE BIT with pastry made with American butter. The cost of both is a bit high, but after what you inform us here in this interesting video, totally worth it to how the Irish and probably also the same way the French treat their cows. Uprated, thanks for sharing and greetings from Querétaro! :)
The cost may be high, but so is your hospital bills. The overseas' products are worth it over the US processed ones. Food in general in foreign countries tastes so much better and healthier. Case in point: when I went back to my native country of Trinidad, we get American products, too, these days. However, I still buy the cultural products that I grew up with, and I went from 248lbs to 189lbs within a few years. I ate the same KFC, Burger King as well as the cultural food and I lost weight. In the US, I keep gaining, so that's why I have to change my diet and exercise(which the latter I don't like, except for walking).
@@heathergittens3223 The cost of whole foods is high, but what would be preferable, pay now for whole foods, driving that cost down by having our own garden or wait later and pay up the hospital bills. Are you familiar with Bobby Parrish of FlavCity channel here on TH-cam? Your exact assertation is also made by him, the dude's 42 but he looks 30, why, because he does his research into food products before buying for his wife and li'l daughter.
The color of butter has nothing to do with the preference for Kerry Gold butter. It's the taste. The best butter I've tasted since we churned our own from our Jersey cow in the 1950's.
This may be just a commercial, but European butter is as good compared to American butter as real butter is to margarine. Not only is the flavor better, but I think it performs better and even seems to be used by the body better. My cholesterol and triglyceride levels used to be a little on the scary side, despite using extra-virgil olive oils, etc. Now that I've switched almost exclusively to European grass-fed butter and olive oil, my cholesterol and triglyceride levels are perfect. Now, I don't just use Kerrygold, though it is a fine product. I love President brand Normandy butter as well (as seen in "Last Tango in Paris"). I actually cook with the President brand, not for the "off-label" use... and it gives great results. Also, I prefer salted butter... the unsalted bit is completely misunderstood. It is the same high-quality butter unlike in the old days where lots more salt was used in older creme to cover up any rancid taste. Honestly, good grass fed butter, especially that from Normandy, France where we get the best Merlots and in Ireland are welcomed additions if you haven't tried them. The real thing is as healthy and good tasting as it gets. Enjoy it on your bread and in your cooking!
Non salted butter had nothing to do with old creme and everything to do with preservation. Non salted butter came into use after WW2 and refrigeration. Salted butter does not need refrigeration where non salted does.
I was born and raised in the Balkans. The home-made butter my mother brought home from the local farmers' markets was yellower and much more flavorful than the Irish variety I get in America.
Kerrygold has been my creamy, glorious go-to for several years now. Wish we had access to a 1lb pkg instead of only 1/2. Still, winner no matter how it's packaged.
My husband's distant Irish cousin, Horace Curzon Plunkett, helped to save the Irish Dairy industry. In his travels to the USA, he learned about agricultural co-ops. He convinced Irish dairy farmers to form co-ops, enabling them to compete with the English dairy industry, which had almost driven the Irish out of business. So maybe we should get a discount on Kerrygold? Actually, the best butter we've had is Danish butter, which we got at the American commissary when my husband was stationed with the US Army in West Berlin.
you should rename this video as "an advert for Kerrygold". I pity Americans for their terrible food quality if they really think Kerrygold is so much better. In UK it's not seen as special, only average butter.
Bob Adams , hello, I was rather surprised to see KERRY GOLD being allowed here , why ? The AMERICAN DAIRY FARMERS are UBER PROTECTIONISTS , of their products < but KERRY GOLD GOES THROUGH THEM. , I grew up on NZ BUTTER ,,, ANCHOR & FERNLEAF, , these are NOT SOLD HERE IN USA, but they are in HAWAII, because of transportion & being closer. Cheers 🇦🇺🇮🇪🏴🏴🏴🇬🇧🇺🇸
@@theycallmemisterwheat7118 It's called Bullet Coffee. Coffee, Irish butter and MCT oil in a blender. Makes a frothy foam, and tastes really good. Its part of a Keto diet plan. It also boosts brain power.
Nonsense. Cows don't grass in winter time in Ireland So they are fed with dry grass collected during fall. The butter is then white, so they add artificial carotine to make it look like the one made during dpring and summer. Danish butter is also made the same way and it is comparable with the Irish. Try the Lurpak brand, it's just delicious. The butter from the region of bretagne in France is also a landmark. Dunno about American butter but I'm sure some region may produce good butters, like homested and such. Without chemicals. The good old way.. You want good stuff ? be prepared to pay more.
It's a pity that the USA hasn't got the choice of the beautiful butters we have in the UK. Many of our Counties produce beautiful butters that means that some are both equal and superior to many French and Irish buffers. Cornish, Herefordshire and Shropshire Farm Butters are truly fresh yellow deliciousness! We also produce Ghee, which of course is genuinely healthier than many butters (milk solids removed)
Jennifer Bolland here , here , but Have been using GHEE for about 40 years , The problem with ‘imported butters, is that WISCONSIN, the Nations fairyland FIGHT TO PROTECT THEIR PRODUCTS, SO Iwas EVER SURPRIZED when KERRY GOLD showed up here , I do but some ENGLISH CHEESES though , I grew up on ANCHOR & FERNLEAF, from NZ , where I grew up , Cheers , 🇦🇺🇮🇪🏴🏴🏴🇬🇧🇺🇸
The USA does have plenty of fine dairy products, but you are not going to find them at Safeway. Get ye to the farmer's market. Buy and try. Know your producer. Do some research if you are truly seeking something better. Best of luck.
Curious how much of the quality comes from the breed of cow used? Jerseys have higher butterfat in their milk, and there's the whole A1 and A2 protein thing as well. It makes sense that the grass diet is the reason for the butter consistency, but what breed/s of cows are used in its production?
NM: Very true. Still most US cows are on pasture most of the year. However, Ireland does have near perfect climate for year round grass growth. There are still excellent US butters.
Normally friesian, some jersey, and some jersey cross breeds. On average the national herd is about 5% Jersey. Kerrygold and the store brands that come from it's creameries are the cheapest butter here in Ireland. More expensive butters use more jersey, some use native breeds like Kerry and Droimeann.
Polyunsaturated fats, especially linoleic acid, are terrible for you. Saturated fat doesn't get oxidized as easily and so is far better in cooking. It does raise your LDL cholesterol, but more and more studies and underlying mechanistic research shows the real problem with LDL is with only its oxidized and glycated forms. You can reduce those by avoiding sugary carbohydrates, keeping stable blood sugar, and reducing those polyunsaturated fats.
I just bought some of that butter I'm telling you it is really good that has the best flavor it's better than what I have tasted in years don't mock things if you haven't tried it try it I do not work for this company I'm tired of using oil with no flavor on my bread. I've picked up butter that's been rancid and margarine it's been in storage forever other than a rancid aftertaste
Here in Europe we consider Jersey butter to be the best, thats Jersey in the Channel Isles. Its a deep golden colour and full of fat and the most expensive. However I make my own butter, as its so easy and you save a little money, fresh butter is the best. All imported butters would have been frozen at some point and sometimes for months.
I bought Irish butter thinking it would be amazing....come to find out it's soooo salty ! I wasn't expecting that. I always buy salted butter but maybe in this case go for the unsalted one . You can always add salt if needed.
It's probably most butter from Western Europe. Let cows eat grass and they can produce good butter and great beef. Irish butter is very much like English butter or French butter.
Grass-fed butter also contains vitamin K2 which is good for lowering blood calcium and also for taking calcium deposits from arteries and putting it into bones where it belongs.
What's your favorite kind of butter?
Amul butter
I don't even eat butter 🤣
Best butter is Italian, then very close behind that is French. Below that is Irish.
President's French butter.
Amish Butter
sounds like a kindergarten teacher is reading a story to 5-year-olds.
Romper Room field trip to a dairy farm
It's geared towards an American audience....so yes.
@@Dangic23 You're being a poopy head. I'm going back to my blanket fort in the living room.
@@johnvanegmond1812
Lol
@@bunniebuns300
I'm an American.
Born a few blocks away from our Nation's 1st Capital.
I was stunned when I saw the pastures in Ireland. They are definitely different. Here in the Midwest the cattle are constantly grazing and yes our grass is mostly dead grass. The cows in Ireland and the sheep were actually napping. My theory was that they were satisfied by the grass they ate so they didn’t have to graze constantly, the Irish livestock could relax and not work so hard to eat. The grass in Ireland was so thick, green and lush looking that I almost wanted to eat it.
It is the same in the UK
I want to be a cow in Ireland!!
They have green grass most of the year.
Lazy cows
@@melaneymattson3733 Keep eating American fast food and then mooove to Ireland. Hey, you asked.
This is paid advertising, right? I like Kerrygold, but... Romanian butter from the hills is great. Slovenian butter in the north is freaking amazing. French butter like Bordier is otherworldly. I've had grass-fed high-water-content milk in California from a local farm that was the sweetest, most beautiful tasting butter ever. In my experience, it's corporate industrial vs small producer.
Hey, Iam right now in Slovenia. Do you have some recomnedation where can I get some quality butter?
It does come off more as an ad than a comment on the difference between cultured and uncultured butter.
Definitely funded by Kerrygold.
@Dewayne Wilson I unsubscribed months ago...got sick of these advertisements. Food Insider far superior channel.
Kerrygold is more-readily available in most American grocery-stores. Romanian/Slovenian/French butter? VERY rare on American store shelves.
Betty bought some butter, but it made her batter bitter. So she bought some better butter, put it in her bitter batter, made her bitter batter better.
I haven't heard that in a long time!
I had this game lol. Or where I learned this. Was called pink elephant. Drinking tongue twisters game. Lol
I know as
Betty brought some butter but the butters bitter. If I put it in my batter it will make batter bitter but a bit of better butter should make make it better so she brought better butter put in her batter and it made her batter worse. 🤷🏼♀️
I'm not the pheasant plucker, I'm the pheasant pluckers son, I'm only plucking pheasants 'till the pheasant plucker comes!
That's a rather naughty Scottish tongue twister but great fun after a whisky or two!! Oh, and Scottish butter is excellent, for the same weather reasons as the butter from Ireland and Normandy in France - loads of Atlantic rain.
A tutor who tooted the flute,
Tried to tutor two tooters to toot.
Said the two to the tutor:
"Is it harder to toot or
To tutor two tooters to toot?"
I stayed in a B & B in Blarney while doing some work and research with The Irish Farmers Association for a number of years a little over 10 years ago. Ireland is like my second home. I was introduced to Kerry Gold and mentioned it to my wife when I returned. With the exception of some Amish and general stock butter used in some baking recipes, Kerry Gold is the only butter that graces our table these days. I have also had other brands of Irish butter long with Scandinavian, and those are good as well. ...but we prefer Kerry's. Their cheeses are excellent too, but can be pricey depending on where you shop.
I like the Amish butter more than Kerry Gold and its for sure less expensive. But I get it for the taste. Butter and Cheese are both things that you never want to buy the 'cheap stuff' - its just not worth it.
DON’T like a hint of sweet
I love Kerrygold butter and cheeses. I just wish it wasn’t so expensive here in the US.
I buy it at Costco, a 4 pack, also they are now carrying Unsalted. Keep it in the freezer. Best prices. I use tons of butter
Right it's 8$a pound in Montana
@@rickwestom5804 😮 Wow! Need an USA Dairy to make same quality of butter.
@@stargazer1359 that’s awesome might have to get Costco card
@@baseballmochamom they used to carry it in a 3 pack....now a 4 pack....if you are able to get the 'Executive' membership, you get usable dollars backs...not with the regular membership. I buy basics...weewee pads, paper goods, aluminum foil.....yada, yada. ....And....lots of butter!
Grass fed butter is also a source of vitamin K2, which grain fed cows don't produce. Vitamin K2 is necessary for activation of transport proteins that move calcium out of your blood and into bones where it belongs. It also activates transport proteins that take calcium out of soft tissues, like arteries, where it doesn't belong.
I don't personally eat enough butter to move the needle on K2. I get mine via natto, certain cheeses and the large amounts of meat I eat.
Oh, Mashed, please get with the science... saturated fats are not bad for you,. Butter is actually pretty darn healthy.
Linda...within limitations...the reason being that our brains require some of those fats and if it doesn't get the fats; I'm not the younger gen, so I've seen the FDA and Drs. villify fats until people stopped eating fats of any sort substituted with carbs which are changed into fats - facts about the human metabolism. This was an unintended lesson.
Healthy fats are extremely healthy. AND fats also curb hunger so the more you ingest of the wholesome fat goodness, the less you will actually eat. The ancients made high fat food concoctions (like pemican) for traveling because it satiates hunger much longer which required less time eating. If you want to lose weight cut out the carbs (which induce hunger) and eat more whole, natural fats!
Butter = milk and salt. Margarine = unpronounceable and mysterious chemicals.
Canadian butter = organic milk and salt. No hormones, no growth chemicals, nothing artificial (it's Canadian law). Ontario and Quebec milk is best, used to make the best cheeses too.
@@ck85x65 I'm a firm believer in the "several things I know what they are" vs "many things that sound like a chemistry set" method of choosing what I'll eat.
@@ck85x65 The growth hormones in American dairy was the reason Canadians wanted US milk products banned.
Not sure if this is a paid endorsement from Kerrygold..? I sold charcuterie products for almost 10 years. Retired now. Kerrygold offers the most quality butter and cheeses for the money. I have never been disappointed by any of their products.
Their herb garlic butter is amazing too
You left out the most important difference; Irish butter is cultured, American butter is not . How did you miss that?
@@pnatzke42695 Does your blanket statement about Americans mean that all Irish are drunks?
@@pnatzke42695 😂👏👏👏
@@pnatzke42695 That was bloody! Come on we’re trying. We just voted out Trump. That should count for something!
@@all-gone bad move
precisly the cutur is made in denmark hansen grupe ore visby is making 99% of all dary culturs, in the world. its danich dary teknolety thats makes irich butter that good, the dary machines are also, invended in denmark
i realy like the irich butter its is good.but but the danich qualety is a littel better.
Irish food is not GM modified and we don't pump our animals full of growth hormones. Irish farms are family run businesses not large factory farming with large paid workforce. The Irish climate although not ideal is great for growing grass and as a result fantastic for livestock. When food is heavily processed its always crap. Bad in taste and for your health.
lol
Nobody gives a shit
Thanks for your well though out reply......!!!!
We honeymooned in Ireland & I can attest, the food is unprocessed, tasty & the beef is definitely delicious.
@@Cat-pz7wj glad to here you enjoyed the food what part of Ireland did you travel to...??
Kerrygold is the only butter I buy. I don't want the soy feed cow garbage. Grass fed is best.
Ain't no soy boys in here
Then you should try Vermont Creamery, Double Devon and Bordier as they're superior to Kerrygold.
I find American butters watery...Kerrygold, the best
@@saysoun752 Horseshit.
@ Until you try it, don't assume Kerrygold is the best because it's not. That's like when all you've ever had is McDonald's and think it's the best when it's not.
I lived in Germany for a few years and have traveled throughout Western Europe and America gets the brown end of the stick when it comes to a LOT of foods such as butter, eggs, milk and cheese. Kerrygold's cheder cheese taste 1000x better than any American brand and will fit it into my budget whenever I can.
I heard my Uncle bad mouth Hershey's chocolate one day 30+ years ago. I didn't understand. After regularly eating Belgium (Choceur) milk chocolate, most U.S. chocolate comes across gritty. Now I understand. I also "tolerate" pale yellow yolks in eggs but I much prefer the dark orange of true free range chicken or duck eggs.
@@johnvanegmond1812 pasture raised eggs are the best
@@Tatusiek_1 Yes! I have friends who have eggs from chickens that are in a pen. When they were gone on vacation, I checked on the water and they told me to take the eggs. (Which I gladly did.) I didn't have the heart to tell them their eggs tasted like store eggs. The chickens only had bag feed. I turned over a few logs and tossed some worms and bugs to the hens. The poor girls didn't know what to do with them. Any yard chicken would have made them disappear.
@@johnvanegmond1812 unfortunately the affordable store bought pasturized chicken eggs are “vegetarian fed” as if that’s healthy. The more expensive organic ones i don’t think is worth the money.
@@johnvanegmond1812 i hope the orange color isn’t from artificial beta-carotine
I don't care how broke I am, I always buy Kerry Gold
If you're a Costco member, they have the best price I've found for Kerrygold. :)
Personally, I prefer Vermont’s Creamery Cultured butter to Kerrygold.
Trader Joe's has the best price on Kerrygold that I've ever found
@@twdjt6245 I prefer Echire, Double Devon, Vermont Creamery and Bordier butter. Bordier is probably my favorite though.
Jen Tuesday never saw, or ever heard of this ! 🇺🇸🇺🇸🇺🇸🇺🇸
Not only butter , kerrygold cheese ia amazing
I didn't know they did cheese too.
Indeed ! I miss Kerrygoold !
@@garlicgirl3149 Their aged cheddar is superb!
Ballyshannon!
Mmmmmm. I haven't seen any, so I'll have to look for it!
Ive been using Kerry gold for about a year now. Having had a heart attack 3 years ago my cholesterol has lowered but very slowly. But since I changed to Kerry gold grass fed butter it now in a normal range. I haven used less butter either. Only thing I really changed to get it lower was brand of butter. And it is very tasty!
If your a man , the lower the cholesterol, the lower the testosterone..the body and brain are made of cholesterol. Low your cholesterol, you'll die early .
Stop the sugar and carbs , check your arteries for calcification, up your K2 intake..
Thank me later
This butter is the best around IMO. American butters are no where near this. One thing that was missed, it's got K2. This is an essential vitamin that most people aren't aware of and are lacking.
I didn't know anything about butter and just happened to start buying Kerrygold a few years ago and its so delicious. I also found some butter from Italy at Costco and that was also great. If you have a chance definitely buy Irish butter or European butter
I cook with butter all the time, and I've purchased Kerrygold. I haven't noticed any difference in my food using Kerrygold vs a Premium American butter. If you go cheap, well, you are going to get what you pay for. But, I can buy organic butter, from pasture raised cows, with as much as 85-percent butterfat at my local grocery stores.
Cooking with butter I notice not a lot of difference in butters either..unless it's something heavy in butter. But if you're using butter as a topping for anything or cooking something where like I said, butter is a big part of the recipe..you should notice a big difference. Go make two pieces of toast, one with regular American butter and one with Kerrygold, just to isolate the flavor. There's no way you won't notice a difference
I just tried Kerrygold Irish butter for the first time. And I absolutely love it! I tasted a sliver and it melted in my mouth bursting with delicate flavor! *chef's kiss*
Kerrygold butter isn't seen as high quality here, it's actually pretty regular. Lurpak and anchor are better. And then some seriously fine butters from France and other parts of the UK
Here in the states Kerrigold is pretty premium compared to our cafo options. I rarely see other "quality" imported butters at our grocery stores but when I do I splurge a little.
David, you are right. I don't like Irish butter either, it has a rather 'rancid' almost blue cheese quality to it that only goes well with chocolate desserts. It is true it is grass fed just as most butters in Europe, it's a fact it is softer in lower temperatures, but I still don't like it. I prefer Lidl's German butter it is sweeter and creamier, and of course the French butters. I live in Cyprus and unfortunately most of us here register butter as Kerrygold, give them another variety and they still don't register it as butter in their minds and taste buds. Even when on offer I don't buy it, I buy German as I associate it with higher quality butter, I spoil my self with French butter but Lurpak is tasteless to me and when it comes to Kerrygold and Lurpak I just don't understand the hype. One is rancid and the latter is flavourless, go figure...
@@TheArteditors It's exported to the US and here it is better than almost any commercial domestic butter at the grocery store. So it's one of the best options for us that is readily available. Domestic American butter usually taste bland or off. It might as well be margarine.
@@mele2904 Then you haven't tried Vermont Creamery as their butter is better than Kerrygold. As for imports, I also like Echire, Double Devon and Bordier more. I grew up with Echire so this is a homer pick but it's still up there and it's better than President.
Interesting, thanks
Cant beat kerrygold have been using it for years.Would rather pay extra for it .PERFECT.
Even back hundreds of years ago Ireland was the biggest and best producer of butter in the world
I recall in the US last Spring when the pandemic had the food shelves cleared from grocers due to food hoarding, that my local Costco had a full shelf display of Irish Butter; but the neighboring refrigerated shelves were empty of margarine spreads.
Butter is one of the healthiest fats that exist! I changed my diet TO a fat-rich one and my blood sugar, cholesterol, AND blood pressure are all DOWN.
Me too. After 30+ years of high blood fats, mine is now within normal range. Real butter + eggs works!
Ya this seemed like a commercial for Kerrygold but then at the end they tell you to take it easy on it because butter isn’t the healthiest fat🤦🏻♀️
Me too! All my numbers are better! And my skin doesn't get dry anymore.
Thank you
Ever since i found and switched to Kerry Gold i am so much happier.
Agreed it's superior
Kerrygold is good but it's inferior to Vermont Creamery, Double Devon and Bordier.
Say Soun , where is this ever found , you are the second person mentioned it, I have NEVER EVER SEEN, IT IN ANY STORE IN NJ, maybe it’s banned in NJ🇺🇸🇺🇸🇺🇸🇺🇸
@@flybyairplane3528 Wal-Mart, Publix, Kroger and others. I kid you not. You can go to their website and look up where to buy. You'll then input your zip code and it'll show you the stores they're available at. This is for Vermont Creamery. As for Bordier, they're specialty import and sold at higher end markets.
Happier? Forget therapy, I'm going for the butter! ;)
This Kerrygold commercial has been brought to you by the Kerrygold council for Kerrygold Kerrygold Kerrygold
😂😂😂😂
I always buy two types of butter - Kerrygold and something ok. I save the Kerrygold for anything that relies on a great butter taste and consistency. It's too expensive to use for everything.
I use Kerrygold butter for everything. Why use something inferior for something I'm going to be eating, regardless of what it is?
@@tracygoode3037 because I can't afford it “¯\_(ツ)_/¯“
@@kas7145 I'll be honest; it's my one indulgence--and I'll do with cheaper versions of a lot of things, but not my butter.
@@tracygoode3037 I get it. I have a few splurges, but unfortunately a lot are medical related. I've always got Kerrygold on hand, but will cut it like another white substance we shouldn't be talking about online 😂
@@kas7145 😬 not fetty 🤭😖
French butter is amazing too. can't believe you didn't explain what cultured butter is
Now you've got me thinking about triple cream cheese.
I like Kerrygpld over American butters but the best butter I've ever tasted was when I visited Santiago, Chile. And I tried them all over the World.
Love it in my bulletproof coffee.
I grew up with Anchor Butter from New Zealand. Just as naturally yellow as Kerrygold. Tastes more savory than Kerrygold, even the unsalted version. I miss it so much.
GodConsciousness.... I was in New Zealand back in the early 90's. I didn't like the taste of the butter there at all,'but I got used to using it very lightly. It tasted almost fermented or spoiled to me. Of course, it's due to the type of feed the cows recieve...and naturally, makes all products from the cow taste entirely different than what American butter product tastes like. For this reason, I'm not going to break my bank trying to buy any imported butter. I didn't drink the milk there either but I did make cheese sauce that passed my in laws taste test as well as mine, too. The cheeses more matched the tastes of the American cheeses.
Concerning Anchor butter-no offence intended at all- but I always found the taste a bit rubbery. Kind of weird. For me,French butter tastes best. But chacon a son gout.
Yep, I ate Anchor butter when I lived in the UK. Loved it, especially since it was affordable.
Not a fan of Anchor butter but absolutely adore their cheddar!!!😋
Ballantyne salted for me
Kerrygold is the ONLY butter I use.
Yes, it does make a difference! Like they said, the difference is like "Chalk vs Cheese" Kerrygold is delicious and beautifully creamy!
In the 60s we ate butter all day long. Hey, I'm still here! We even had butter sandwiches with school lunch. These days, I don't eat butter much. When I do, Kerry butter is my choice. This is mainly because it comes in 8 oz blocks which allows me to avoid buying a pound of butter when I don't need it. Actually, I miss the days when you could open a box and remove one stick in the supermarket or break a carton of eggs in half.
I guess Kerrygold is like Fosters Beer in Australia. The locals don't really eat it as it isn't considered a premium quality. But if the Americans believe it then the marketing has worked :)
Nah, Kerrygold is pretty standard in Ireland. Most people would use it, but we don't make a big deal out of it because any Irish butter is just as good I'd say.
Graham Crichton Hello, agreed , , there is another AU beer here in a gold can, but twice I found FOSTERS ALE, which I liked Early advertising , gets the money ! Cheers 🇦🇺🇺🇸
Well it helps that, even though it's ordinary in Ireland. it's exceptional over here. That's sad, really.
I like the Kerrygold Irish Cheddar.
I assume it's because it's made in Ireland, and not in America, where we put poisonous ingredients in everything.
My favorite butter, is MY butter.
I buy 1/2 gallon of HEAVY whipping cream, and
add some buttermilk to it, and let it naturally turn
into Creme Fresh. (Basically, sour cream.) I then
churn that into butter, and more buttermilk. Yes,
I DO salt my butter. I've been making butter, for
about 20 years now.
If you ever try cultured butter, you will NEVER go
back.
steve
Domestic milk in the states will not make a quality butter. Cow breed, ecology of what they are eating, and husbandry are the underlying factors of quality dairy and meat. But I agree on cultured butter. I've made it too and it's almost as good as imported butter not withstanding the quality of milk and cream available to me here in the states.
@@mele2904, when I can get 1/2 gallon of heavy cream,
for $5, and can get about 1 quart of butter out of it,
(and another quart of buttermilk) I consider it a good
deal. (But, I have a GOOD source.)
My sour cream butter, is about the best I can get,
without buying KerryGold butter.
steve
@@steveskouson9620 I'm jealous lol. In my area it's illegal to have quality milk.
@@mele2904, THAT one got me! THANKS!
steve
Ikr...everyone here in the comments are raving about Kerrygold.....while I prefer Vermont’s creamery cultured butter. I mean, don’t get me wrong, if it’s between regular generic butter or Kerrygold, I’ll choose Kerrygold obviously.....but Vermont’s is more flavorful than Kerrygold imo.
I almost strictly use Kerrygold. I find I use less of that than I do domestic butter when cooking. Great for making herb butters. Cheese ravioli in sage butter using that is excellent.
That’s bc you’re easily fooled. I grew up eating Kerrygold. When I came to America I then tasted REAL BUTTER.
@@elal6051 😂😂😂
There is a local dairy who makes butter. Love how all the greenies think this butter and how it is produced is better than domestic. Anyone want to guess the carbon footprint necessary to get Irish butter to oh say Bakersfield California?
But all snowflakes say " It's OK because its natural"
Balderdash!
Regardless of the obviously pejorative tone of this message, (Greenies and Snowflakes), the point is well taken. When a product must be transported thousands of miles from its source, that is always a negative consideration. Best regards to you Curtis Stewart.
Wrong dumbass. It's what the cattle are fed on that makes the difference you whinging dunce.
Agreed. Double Ballderdash!
I live in Canada but spend summers in Ireland. Once of the things I look forward to the most, is having Kerry Gold butter. Have to tell you how surprised I was to taste butter in India. It is delicious, made from the cream of buffalo milk. Not sure if all Indian butter uses buffalo milk, but I loved what I tried.
Kerrygold butter is one of the best out there. Of course there are other delicious butters from France and from other countries but Kerrygold is wildly available and its taste just unbeatable. I love it with fresh sourdough bread.
Grass fed is alot easier if you dont have feet of snow covering the fields 6 months of a year. Where I am cows graze freely all summer long. But now I want to try this butter.
And this is honestly the choice butter for MANY competition BBQ teams!!!!!
What is competition BBQ and why does that sound so awesome
Check out the channel how to bbq right
Yes go hit up ol Malcolm Reed of How To BBQ Right on TH-cam. Also other TH-cam BBQ luminaries such as KosmoQ, Harry Soo, Baby Back Maniac, T-Roy cooks, Mad Scientist BBQ, The Cookout Coach, The BBQ Central Show, and start looking up BBQ Pitmasters.
Nice one, thanks for sharing that. I live in Ireland and love trying out low and slow on my kettle bbq. I really like following some bbq teams like The Shed. Great to know that. It is good butter for sure and our milk and beef is the best in Europe also our lamb. BBQ has become one of my favorite pastimes and I have learned a lot from people like Malcolm Reed and Mixon. What a great tradition the US has been able to build around BBQ and if Irish butter helps that we got plenty of the stuff over here maybe we could trade for some killer hogs rub lol.
jcnimmer killer hogs, kosmosq, meat church, and big poppa smokers are all great choices!!! How much are these rubs for you to get?
No more Land O'Lakes for me! Kerrygold Irish Butter for me from now on; it's worth the cost.
After returning from a trip to Ireland we were ruined for American butter. Once you have Kerry Gold you can’t go back to bland butter. We were shocked how good it is!! 🍀
Kerrygold is all I use! It's so satisfying and delicious!
i use kerrygold to scramble my eggs...heavenly
Many years ago, I went. on a trip to China and on that flight, they served a meal which had the strangest looking square of butter I had never seen. Opened up, the yellow color was so bright, I thought it was a mistake. Very creamy and soft, I spread it on my roll and ate it and was shocked at how flavorful and delicous it was. I told my. brother, who was sitting next to me, to use the butter too and he had the same reaction I did and loved it as well. We could never get that butter here in the States due to some trade agreements, but then and there, I realized other countries had better food, A close second is Kerry Gold butter and I've never used another brand since.
My grandparents had a dairy farm, and I can remember the unpasteurized milk, making butter, and the cows specifically raised for beef. Yum.
America’s Test Kitchen ranked this forth behind Lurpak (Danish), Plugra and Land O’Lakes. I’ve used Kerry on occasions and while it was perfectly fine, I didn’t find it to be so awesomely superior as you state. So really, how much did Kerrygold pay you for this glowing infomercial? I hope it was a lot because you earned it.
Just yesterday I saw the Irish Kerrygold unsalted butter on sale at our Costco here in Mexico, as well as the French Presidente butter, they both seem tempting, but doing research first on which to buy, I do remember a friend who recommended french butter, she said any pastry made with french butter doesn't COMPARE ONE BIT with pastry made with American butter. The cost of both is a bit high, but after what you inform us here in this interesting video, totally worth it to how the Irish and probably also the same way the French treat their cows. Uprated, thanks for sharing and greetings from Querétaro! :)
The cost may be high, but so is your hospital bills. The overseas' products are worth it over the US processed ones. Food in general in foreign countries tastes so much better and healthier. Case in point: when I went back to my native country of Trinidad, we get American products, too, these days. However, I still buy the cultural products that I grew up with, and I went from 248lbs to 189lbs within a few years. I ate the same KFC, Burger King as well as the cultural food and I lost weight. In the US, I keep gaining, so that's why I have to change my diet and exercise(which the latter I don't like, except for walking).
@@heathergittens3223 The cost of whole foods is high, but what would be preferable, pay now for whole foods, driving that cost down by having our own garden or wait later and pay up the hospital bills. Are you familiar with Bobby Parrish of FlavCity channel here on TH-cam? Your exact assertation is also made by him, the dude's 42 but he looks 30, why, because he does his research into food products before buying for his wife and li'l daughter.
The color of butter has nothing to do with the preference for Kerry Gold butter. It's the taste. The best butter I've tasted since we churned our own from our Jersey cow in the 1950's.
This message brought to you by Kerrygold.
This may be just a commercial, but European butter is as good compared to American butter as real butter is to margarine. Not only is the flavor better, but I think it performs better and even seems to be used by the body better. My cholesterol and triglyceride levels used to be a little on the scary side, despite using extra-virgil olive oils, etc. Now that I've switched almost exclusively to European grass-fed butter and olive oil, my cholesterol and triglyceride levels are perfect. Now, I don't just use Kerrygold, though it is a fine product. I love President brand Normandy butter as well (as seen in "Last Tango in Paris"). I actually cook with the President brand, not for the "off-label" use... and it gives great results. Also, I prefer salted butter... the unsalted bit is completely misunderstood. It is the same high-quality butter unlike in the old days where lots more salt was used in older creme to cover up any rancid taste.
Honestly, good grass fed butter, especially that from Normandy, France where we get the best Merlots and in Ireland are welcomed additions if you haven't tried them. The real thing is as healthy and good tasting as it gets. Enjoy it on your bread and in your cooking!
Non salted butter had nothing to do with old creme and everything to do with preservation. Non salted butter came into use after WW2 and refrigeration. Salted butter does not need refrigeration where non salted does.
Just curious about the shelf life. If it’s produced in Ireland, how old is it by the time it’s in our American stores?
It tastes fresh and delicious every time!
I made the switch to Irish butter when I began cooking steaks more often and it has made a difference over standard US butter.
Actually, grass-fed butter is probably quite literally the healthiest fat out there, except possibly the fat in pasture raised egg yolks. :-/
Everyone knows the real key to fabulous Irish butter is the fact that the Irish farmers feed them lottery tickets....it makes them richer.
Butter is a healthier fat than most if not all vegetable (seed) oils. Certainly way better than corn oil...
I was born and raised in the Balkans. The home-made butter my mother brought home from the local farmers' markets was yellower and much more flavorful than the Irish variety I get in America.
Kerrygold tastes exactly the same as most British brands of butter.
No.
Comparison was between Irish and American butters, not all British brands
Interesting. I always thought it was all the whisky in Irish butter. Learn something new every day!
Kerry gold butter was last out of 20 european butters in a survey
ikr i dont find it better than regular store butter maby its couse im dutch
Link?
It's number one in America. That's how sad it is here 😂
That seems like a dumb lie.
Extremely good on thick bread. A quick and satisfying snack.
Kerrygold is good, but the butter in France is even better!
agreed
Kerrygold has been my creamy, glorious go-to for several years now. Wish we had access to a 1lb pkg instead of only 1/2. Still, winner no matter how it's packaged.
More expensive too.... I buy it on clearance
Same.I even bought all of the supermarkets remaining stock
It rarely goes on sale. In fact, NEVER!
I have used 2 sticks in 6 months and like the the video said use smaller portions.
My husband's distant Irish cousin, Horace Curzon Plunkett, helped to save the Irish Dairy industry. In his travels to the USA, he learned about agricultural co-ops. He convinced Irish dairy farmers to form co-ops, enabling them to compete with the English dairy industry, which had almost driven the Irish out of business. So maybe we should get a discount on Kerrygold? Actually, the best butter we've had is Danish butter, which we got at the American commissary when my husband was stationed with the US Army in West Berlin.
Do you know if Golden Hills Irish butter is grassfed? Pls answer 🙏🏻
@@kyriakoskanlis228 Sorry - I don't know, and can't find that brand online.
@@texas2step266 it's okay,thank you for answering!
you should rename this video as "an advert for Kerrygold". I pity Americans for their terrible food quality if they really think Kerrygold is so much better. In UK it's not seen as special, only average butter.
Hahaha! Yeah, in Ireland it's just regular butter, nothing particularly special.
Bob Adams , hello, I was rather surprised to see KERRY GOLD being allowed here , why ? The AMERICAN DAIRY FARMERS are UBER PROTECTIONISTS , of their products < but KERRY GOLD GOES THROUGH THEM. , I grew up on NZ BUTTER ,,, ANCHOR & FERNLEAF, , these are NOT SOLD HERE IN USA, but they are in HAWAII, because of transportion & being closer. Cheers 🇦🇺🇮🇪🏴🏴🏴🇬🇧🇺🇸
I use this butter every day. Especially for grilled cheese. You can taste the difference.
All I can say about this butter is yum , it's super yummy I love it.
I bought some because of this video. It is AMAZING!!!!!
The ONLY kind I put in my coffee!
@@theycallmemisterwheat7118 It's called Bullet Coffee. Coffee, Irish butter and MCT oil in a blender. Makes a frothy foam, and tastes really good. Its part of a Keto diet plan. It also boosts brain power.
Butter in coffee or in a cup of (strong) tea (like the tea drunk in the UK and Ireland) is a great thing. That is a very good butter quality test.
Nonsense. Cows don't grass in winter time in Ireland So they are fed with dry grass collected during fall. The butter is then white, so they add artificial carotine to make it look like the one made during dpring and summer. Danish butter is also made the same way and it is comparable with the Irish. Try the Lurpak brand, it's just delicious. The butter from the region of bretagne in France is also a landmark.
Dunno about American butter but I'm sure some region may produce good butters, like homested and such. Without chemicals. The good old way..
You want good stuff ? be prepared to pay more.
The real secret is they feed the cows "mash" the byproduct of making beers and alcohol.
This video makes me want to go get the Irish butter and some regular USA butter and hold a taste test with a fresh French baguette.
If you want best cheese, try Collier's Welsh Cheddar. Aged and made in South Wales. I buy it at Costco. So divine. Worth every penny.
Yeah, Costco will have those foreign products. Way better.
I gladly pay the extra money for the Irish butter because I prefer the taste of it over the regular butter
Is this an infomercial for Kerrygold butter? 🤭
Seems like it.
It's a pity that the USA hasn't got the choice of the beautiful butters we have in the UK. Many of our Counties produce beautiful butters that means that some are both equal and superior to many French and Irish buffers. Cornish, Herefordshire and Shropshire Farm Butters are truly fresh yellow deliciousness! We also produce Ghee, which of course is genuinely healthier than many butters (milk solids removed)
Jennifer Bolland here , here , but Have been using GHEE for about 40 years , The problem with ‘imported butters, is that WISCONSIN, the Nations fairyland FIGHT TO PROTECT THEIR PRODUCTS, SO Iwas EVER SURPRIZED when KERRY GOLD showed up here , I do but some ENGLISH CHEESES though , I grew up on ANCHOR & FERNLEAF, from NZ , where I grew up , Cheers , 🇦🇺🇮🇪🏴🏴🏴🇬🇧🇺🇸
The USA does have plenty of fine dairy products, but you are not going to find them at Safeway. Get ye to the farmer's market. Buy and try. Know your producer. Do some research if you are truly seeking something better. Best of luck.
Okay, I am going to make my next pound cake with Kerrygold!
Have you made the cake yet?
@@johnvanegmond1812 Not yet, I will have the butter delivered with my next grocery order from the supermarket. I will let you know.
@@rorycraft5453 How did it come out?
Ballyrashane butter is my butter of choice. Made in Coleraine, Northern Ireland.
Curious how much of the quality comes from the breed of cow used? Jerseys have higher butterfat in their milk, and there's the whole A1 and A2 protein thing as well. It makes sense that the grass diet is the reason for the butter consistency, but what breed/s of cows are used in its production?
NM: Very true. Still most US cows are on pasture most of the year. However, Ireland does have near perfect climate for year round grass growth. There are still excellent US butters.
Normally friesian, some jersey, and some jersey cross breeds. On average the national herd is about 5% Jersey. Kerrygold and the store brands that come from it's creameries are the cheapest butter here in Ireland. More expensive butters use more jersey, some use native breeds like Kerry and Droimeann.
Best butter. Your baking will definitely step up a few notches. I love it.❤❤
Polyunsaturated fats, especially linoleic acid, are terrible for you. Saturated fat doesn't get oxidized as easily and so is far better in cooking. It does raise your LDL cholesterol, but more and more studies and underlying mechanistic research shows the real problem with LDL is with only its oxidized and glycated forms. You can reduce those by avoiding sugary carbohydrates, keeping stable blood sugar, and reducing those polyunsaturated fats.
Plugra is our favorite! We loved Kerry Gold but after trying Plugra on a whim, we have never looked back! And it’s American.
I'll buy anything besides margarine
I just bought some of that butter I'm telling you it is really good that has the best flavor it's better than what I have tasted in years don't mock things if you haven't tried it try it I do not work for this company I'm tired of using oil with no flavor on my bread. I've picked up butter that's been rancid and margarine it's been in storage forever other than a rancid aftertaste
I use it... It's Great!!
Here in Europe we consider Jersey butter to be the best, thats Jersey in the Channel Isles. Its a deep golden colour and full of fat and the most expensive. However I make my own butter, as its so easy and you save a little money, fresh butter is the best. All imported butters would have been frozen at some point and sometimes for months.
I bought Irish butter thinking it would be amazing....come to find out it's soooo salty ! I wasn't expecting that. I always buy salted butter but maybe in this case go for the unsalted one . You can always add salt if needed.
The best thing about the Irish and butter is how they pronounce it.
When a true Irish person says "BUTTER", you can almost taste it!
Land o Lakes Butter is what I have used for years...
Once I started with Kerrygold I could NEVER GO BACK!
It's probably most butter from Western Europe. Let cows eat grass and they can produce good butter and great beef. Irish butter is very much like English butter or French butter.
Grass-fed butter also contains vitamin K2 which is good for lowering blood calcium and also for taking calcium deposits from arteries and putting it into bones where it belongs.
U.S. dairy cows only eat on pasture, hay, and silage.
Mostly.
They are given a kilo of fortified grain during milking to improve health.
What no one has mentioned is the fact that Kerrygold butter is cultured, which gives it it's awesome taste!!!