I Love Kerrygold Butter
My love for Kerrygold Butter started a couple of months ago when I tried it at an Irish food tasting. It was so good and so much more flavorful than other butters I had tried. (The Kerrygold cheeses were excellent, too, but that’s another story.) I adore good butter, so I rushed out to buy some. It was surprisingly easy to find. At first I used it in the typical ways — spread on bread, melted on a hot potato, and for frying eggs. The turning point came when I tossed it with some homemade fettuccine and freshly grated Parmigiano-Reggiano. It was exquisite! I was addicted.
Kerrygold is just butterier than other butters. It is richer, smoother, and creamier, and the texture is like yellow satin. Even straight from the fridge, it feels soft. Now I have even started baking with it. Kerrygold has a lower moisture content and more fat, so tart shells, cookies and cakes turn out extra-tender. But it is the flavor that gets me everytime. I think I could eat it straight out of the package like ice cream. In fact, I often find myself licking the butter knife clean.
What’s next? I plan to make risotto with it this weekend. Can you imagine how delicious the rice will be finished with a big, golden dollop of Kerrygold? Then maybe my Parmesan Wafers, or on bread with some good anchovies, biscuits…