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this post was submitted on 11 Nov 2023
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Asklemmy
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Irish butter, in particularly Kerrygold, are so much better than american butter.
What's different about it?
Kerrygold (and other imported-to-US/European, "fancy," etc.) butter just tastes better. It has more fat content than land o lakes, for example, which contributes. The unsalted version is also cultured, and that makes a difference too. It's definitely worth the price in any use where the butter flavor is important. In baking, maybe it's not as worth it, but even then I'd still use it over a US brand.
Fyi to Europeans: Any and all of our butter is what they call "fancy" or "high fat" over there, otherwise it wouldn't be allowed to be called butter in the EU
"I can't believe it's not legally allowed to called butter in the EU" brand buttery spread.