Irish Butter

We've just returned from a three week trip to Ireland. I'm of Irish descent and, while this was not the first time there, it was a chance to revisit the country as an adult. I was pleasantly surprised by the food and I will post a few entries on my findings there.

Let's begin with the butter! Irish butter is simply incredible. Butter on a piece of bread is usually just a condiment, but with Irish butter it's another ingredient to be enjoyed and savored (along with the wonderful brown bread they make!). After getting home I wondered what was the difference. Some research revealed that organically-raised cows make the difference. Go figure.

In Ireland, it seems that all cows are grass fed. Here, grass-fed beef is a premium. There, it's a way of life. Not only that, but for every acre of land there are only 20-30 cows at the most. Each cow has room to move around, lay down, and feed. Calves stay with their mother and continue to feed from her. The cows (and sheep) eat grass, heather, and wild herbs that the Irish say they can taste in the meat. The cows are not overwhelmed by flies and the stench of the American factory farm is not there.

For the most part, I don't eat meat but in Ireland I ordered lamb a number of times since I was comfortable that the animal was raised organically and humanely. Hiking through the Irish countryside gave me lots of opportunities to see how they raise their animals.

This website speaks to the quality of the animal that provides the butter: "The butters are made from milk from different breeds of cow that are fed in different climates eating different fodder- all factors that influence the final product."

Two qualities differentiate Irish butter: Color and fat content. The color is more yellow which is from the beta carotene in the intense green grass that cows consume. I compared the nutritional analysis of the Kerrygold with TJ's regular brand and Whole Foods' 365 brand. Most of the numbers were the same (365 was higher in sodium) but Irish butter was slightly higher in saturated fats. While saturated fats are the "bad" fats it is likely the stuff that contributes to the texture and feel of the butter.

Irish butter is readily available at your local supermarket and Trader Joe's. One of the brands available at both is the Kerrygold label. Their website states, "Our grass fed cows ... produce the sweetest, richest milk in the world. It's the reason our butter tastes silkier and creamier and glows a healthy, golden yellow like the sun."

Give it a try.