As many discerning grocery shoppers know, Irish butter - particularly Kerrygold - rules
over all. It's silky, creamy, and just the right balance of salty and sweet. But what
makes Irish butter so udder-ly superior to bland American varieties?
For one, it's the color. Irish butter is often a satisfying shade of yellow that's deeper
than most regular butter brands. We tend to eat with our eyes first, and yellow is the
color most fast-food marketers choose for a reason: it's associated with comfort and
contentment. That yellow in Irish butter, though, isn't just coloring like annatto,
used to brighten up foods like Velveeta and Goldfish - it comes from the beta-carotene
Irish cows ingest in pastures, which then makes its way into their stored fat - and then their milk.
Beta-carotene is naturally found in plants, like grass, and the Irish climate in particular
tends to help the grass these cows dine on become a vibrant green. As Pat O'Keeffe, deputy
editor of Irish Farmers Journal, told NPR,
"The green land is our competitive advantage. Those rolling green hills are great for growing
grass. You need frequent and regular rainfall, and we've got plenty of that."
Next up, that superior texture. Because what's just as bad as burnt toast? Impatient butterers
know: It's ripped toast. You know what happens when you try to spread that cold, second-rate,
white butter onto a fragile slice of your favorite bread, and that experience probably
makes you not want a repeat the next time you try to butter your bread.
If you've ever had the pleasure of using Irish butter, though, you know your toast isn't
destined for that sad fate. As if by magic, Irish butter is softer and more spreadable
than American varieties. This comes down to a higher fat content, and a better nutritional profile.
European butter contains about 82 percent butterfat, while the American variety tends
to top out at 80 percent. That extra 2 percent is usually made up of water, which helps the
butter become the delectable, spreadable texture you know and love.
“Fresh, creamery butter."
Irish cows are grass-fed, which gives their milk an advantage over our cows. Butter from
cows fed mostly grass - green, not dried - gives the end product a richer, more intense flavor
that ends up getting higher ratings than regular butter by those who try it.
American dairy cows eat a lot of dried grasses, corn, and other seeds, grains, and food byproducts,
which doesn't impart the same color or taste as primarily grass-fed cows in Irish pastures,
which are known for being particularly green and lush.
According to O'Keefe, there is a discernible difference in taste and mouthfeel between
Irish and American butter. And he didn't mince words in his breakdown of the difference,
saying,
"I have to be careful for an American audience, but we'd say it's [like the difference between]
chalk and cheese."
The higher fat content, grass-fed milk, golden color, and luscious texture set Kerrygold
and other Irish butters miles apart from regular American brands like Land O' Lakes or even
organic brands like Horizon. By some accounts, Irish butter has an advantage over other European
butters, too, which strive for the same bright, sunny color, and luxurious taste.
Grass-fed butter, like Irish butter, tends to actually have a better nutritional profile
as well. According to Everyday Health, there could be more omega-3 fatty acids in your
pat of Irish butter when compared to regular butter. Also, a study from 2015 found that
this type of butter could have less saturated fat, and more polyunsaturated fat, than your old standby.
Another nutritional boon found in grass-fed butter is higher amounts of conjugated linoleic
acid, which, in combination with the higher amounts of omega-3 fatty acids, can help to
lower your risk of heart disease.
While this info could make you want to add more butter than you normally would to your
favorite dishes, keep in mind that butter, no matter its origin, isn't exactly the healthiest
fat out there, so keep your portions small. Also, keep in mind that while there may be
a little nutritional benefit when compared to regular butter, that doesn't mean you should
use more of the Irish stuff than you normally would.
But if you've tended to steer clear of butter in the past, it might be worth taking a block
of the grass-fed Irish variety, slather some onto your waffles, and see the difference
for yourself.
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