If you love butter (and who doesn’t?), you’ve probably noticed that more and more people are singing the praises of Kerrygold. They use it in everything from baked goods to sauces to creamy mac and cheese. When it comes to the best ingredients for home cooking and baking, my fellow Field Editors know their stuff. I asked them to offer some insight into why people can’t seem to get enough of Kerrygold, which the company says can be found “at most major retailers throughout the U.S. and Canada.”
It’s Made from Grass-Fed Cows’ Milk
Working with a cooperative of small-scale dairy farmers across Ireland, Kerrygold uses milk from cows that are nearly totally grass fed and are never treated with antibiotics or growth hormones. The milk is churned into all-natural butter that seems to be flavored with fresh air from the Irish countryside. Lisa Allen from Joppa, Alabama, says Kerrygold is “the best-tasting butter I have found.”
In fact, all the Field Editors I talked with agree. Bonnie Hawkins from Elkhorn, Wisconsin, first tasted Kerrygold on a trip to Ireland and was thrilled when it became available on this side of the pond. She always has plenty on hand for her holiday baking. Ann Sheehy of Lawrence, Massachusetts, uses it in her French butter omelets, and Cindy Worth of Lapwai, Idaho, loves it as the crucial ingredient for her homemade croissants.
It Creates Flakier Pie Crusts
Bakers and pie enthusiasts alike desire a flaky pie crust to perfectly complement the filling it holds. Elizabeth Bramkamp from Gig Harbor, Washington, says pie crusts and pastries are flakier when made with Kerrygold butter, thanks to the lower water content. Teri Rasey of Cadillac, Michigan, tells me the butter gives a beautiful melt-in-your-mouth texture to other baked goods, too, like shortbread and scones.
It’s Just So Creamy
The higher amount of butterfat in Kerrygold makes it velvety and more, well, buttery than other butters. Once she began using the brand in her mashed potatoes, Jane Zirbser from Mullica Hill, New Jersey, says, “They’ve never tasted so rich and creamy.” And Lisa Allen uses only Kerrygold in her homemade buttercream frosting.
In a nutshell, Kerrygold is prized by home cooks for the perfect texture it brings to baked goods and the rich flavor it brings to recipes both sweet and savory. Now it’s your turn. Think you’ll go crazy for Kerrygold?
Freelance writer Nancy Mock is a Taste of Home Field Editor and the blogger behind Hungry Enough to Eat Six.
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