Discover Why This Irish Food Staple Stole Hearts Worldwide: The Surprising Truth Behind Cabbage and Potatoes!

The Irish brand Kerrygold has gained a reputation for making some of the best butter in the world. Wirecutter, the product-recommendation section of the New York Times, recently called it the “butteriest butter.”

Taste testers Lesley Stockton and Ciara Murray Jordan described unwrapping Kerrygold Salted Butter as “almost transcendent.” The golden foil reveals rich, golden butter that beckons for a knife and a slice of bread.

Kerrygold stands out for its smooth spreadability, even when cold. It doesn’t crumble or clump, making it easy to apply on bread. Once at room temperature, it glides on effortlessly, creating a thick, glossy layer. The butter has a creamy texture without being greasy.

For baking enthusiasts, Wirecutter’s experts recommend using Kerrygold Unsalted Butter in recipes for pies, cakes, and shortbread. Stockton and Jordan emphasize that its full dairy flavor and mild grassiness can elevate baked goods far beyond the average supermarket butter.

But what sets Kerrygold apart? Some say it’s the company’s commitment to quality. Kerrygold butter comes from grass-fed cows in Ireland, which means richer, more flavorful butter. A recent survey indicated that 67% of consumers prefer natural ingredients over processed ones, and this is a trend Kerrygold taps into.

Alongside Kerrygold, Wirecutter also highlighted other top choices: Isigny Ste Mère from France, Finlandia from Finland, Kirkland from New Zealand, and Vital Farms from the U.S. After tasting 17 salted butters and baking with 11 unsalted ones, these picks stood out based on flavor and texture.

In a world where butter options seem endless, Kerrygold shines for its quality and taste. Its combination of tradition and rich flavor resonates with many. Whether you’re spreading it on toast or using it in a recipe, Kerrygold is sure to please. For more insights on butter and its impact on cooking, check out this Google report on consumer preferences.

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