A strange topic, maybe?<\/p>\n

Real talk: when it comes to butter, are you a snob?\u00a0 Or do you pick up whatever is on sale?\u00a0 Do you consider what is often the first thing to hit the pan, or is it a minor detail you’re not too bothered by?\u00a0 If I told you that I generally (only) purchase gold wrapped butter imported from Ireland, would you think I was a bit too intense about the product?<\/p>\n

For me, I had a bit of a revelation a few years ago when I picked up Kerrygold, having heard about it on numerous websites.\u00a0 In my mind, butter should have a few specific qualities (and this is from a genuine non-baker and very novice chef).\u00a0 And really, I would imagine this would be my guidelines for any food I bring into my house or order to eat.\u00a0 Sure, there’s always going to be occasional snacks, but if I have a choice at the grocery to make a decision that I ingest on a regular basis, why would I not pick the best?<\/p>\n

So, what are my parameters for butter? Keep reading! (And let me know if your points are any different).<\/p>\n

\n
• Color.\u00a0<\/strong> Every single time I open my Kerrygold, it’s a perfect, sunny yellow.\u00a0 It’s not pale or washed out.\u00a0 It’s precisely the right color butter should be.\u00a0 Think of every cartoon or cooking show you’ve ever watched, and this product — for lack of a better description — is television ready butter.<\/li>\n
• Creaminess.<\/strong> Another thing I struggle with other kinds of butter is the lack of spreadability (is that a word?).\u00a0 Given the range of temperatures in our rental kitchen, I prefer to keep my butter refrigerated, but Kerrygold is easily spreadable every time.<\/li>\n
• Taste.<\/strong> I don’t know about you, but I prefer salted butter.\u00a0 While Kerrygold comes in an unsalted variety, the slightly mild, slightly rich, but always delicious salted flavor is what keeps me coming back (even when I have to search my local grocery store when they decide to move things around for no reason).<\/li>\n
• Sustainability.\u00a0<\/strong> We can all be more conscious consumers these days, yes?\u00a0 Not only Kerrygold, but the entire country of Ireland is involved in stepping up their efforts on this front.\u00a0 For more on this topic, read through on Origin Green<\/a><\/strong> to see how the Emerald Isle is working with local farmers to work with food and drink producers across the country to increase efforts.<\/li>\n
• Sourcing.<\/strong> In line with the above topic, how about grass-fed beef?\u00a0 If that’s what I’m looking for when I buy steaks, why wouldn’t I do the same when thinking about how production for butter is made?<\/li>\n
• My Irish connection.\u00a0<\/strong> Look, it’s silly, but having had the luck (!) to be born on St. Patrick’s Day, I’ve always felt an affinity to Ireland (even though I’m American).<\/li>\n<\/ul>\n

  In my research, I wasn’t surprised to learn that Kerrygold just surpassed 1 billion EUR in annual sales<\/a>.\u00a0 So, clearly, I am not alone in enjoying their fantastic product.<\/p>\n

  So, given my love of Kerrygold, what other Irish products should I (probably) be looking out for?\u00a0 I think we often have opinions of certain countries to levels of quality.\u00a0 As an example, I would prefer avocados from Mexico or California, because having lived in Southern California, I know they really do taste better.\u00a0 And, apparently, Ireland is producing a lot more than just butter. In my research, I learned their products are served at a lot of top properties in Dubai — even the Burj Al Arab.\u00a0 So, what’s on my list to look out for?<\/p>\n

  \n
  • Keoghe’s Crisps<\/li>\n
  • Killowen Yogurt<\/li>\n
  • Butlers Chocolates<\/li>\n
  • Johns Stone Beef (grass-fed!)<\/li>\n
  • Irish Fresh Salmon and Oysters<\/li>\n<\/ul>\n

    Given the quality levels, I’m definitely interested in checking out these products sometime soon.<\/p>\n

    Do you have any favorite Irish produce?\u00a0 Where do you pick it up? What is your favorite butter?\u00a0<\/strong><\/em><\/p>\n

    This post was written in conjunction with the Irish Food Board; however, it is not sponsored.\u00a0 Really, that’s how much I like Kerrygold.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A strange topic, maybe? Real talk: when it comes to butter, are you a snob?\u00a0 Or do you pick up whatever is on sale?\u00a0 Do you consider what is often the first thing to hit the pan, or is it a minor detail you’re not too bothered by?\u00a0 If I told you that I generally (only) purchase gold wrapped butter imported from Ireland, would you think I was a bit too intense about the product? For me, I had a bit of a revelation a few years ago when I picked up Kerrygold, having heard about it on numerous websites.\u00a0 In my mind, butter should have a few specific qualities (and this is from a genuine non-baker and very novice chef).\u00a0 And really, I would imagine this would be my guidelines for any food I bring into my house or order to eat.\u00a0 Sure, there’s always going to be occasional…<\/p>\n

    Read more<\/a><\/p>\n","protected":false},"author":5,"featured_media":9794,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1457],"tags":[1796,1794,1795,1797],"yoast_head":"\n