What's your favorite kind of butter?

I was stunned when I saw the pastures in Ireland. They are definitely different. Here in the Midwest the cattle are constantly grazing and yes our grass is mostly dead grass. The cows in Ireland and the sheep were actually napping. My theory was that they were satisfied by the grass they ate so they didn’t have to graze constantly, the Irish livestock could relax and not work so hard to eat. The grass in Ireland was so thick, green and lush looking that I almost wanted to eat it.

sounds like a kindergarten teacher is reading a story to 5-year-olds.

I stayed in a B & B in Blarney while doing some work and research with The Irish Farmers Association for a number of years a little over 10 years ago. Ireland is like my second home. I was introduced to Kerry Gold and mentioned it to my wife when I returned. With the exception of some Amish and general stock butter used in some baking recipes, Kerry Gold is the only butter that graces our table these days. I have also had other brands of Irish butter long with Scandinavian, and those are good as well. ...but we prefer Kerry's. Their cheeses are excellent too, but can be pricey depending on where you shop.

I love Kerrygold butter and cheeses. I just wish it wasn’t so expensive here in the US.

This is paid advertising, right? I like Kerrygold, but... Romanian butter from the hills is great. Slovenian butter in the north is freaking amazing. French butter like Bordier is otherworldly. I've had grass-fed high-water-content milk in California from a local farm that was the sweetest, most beautiful tasting butter ever. In my experience, it's corporate industrial vs small producer.

Betty bought some butter, but it made her batter bitter. So she bought some better butter, put it in her bitter batter, made her bitter batter better.

Grass fed butter is also a source of vitamin K2, which grain fed cows don't produce. Vitamin K2 is necessary for activation of transport proteins that move calcium out of your blood and into bones where it belongs. It also activates transport proteins that take calcium out of soft tissues, like arteries, where it doesn't belong.

Ive been using Kerry gold for about a year now. Having had a heart attack 3 years ago my cholesterol has lowered but very slowly. But since I changed to Kerry gold grass fed butter it now in a normal range. I haven used less butter either. Only thing I really changed to get it lower was brand of butter. And it is very tasty!

I lived in Germany for a few years and have traveled throughout Western Europe and America gets the brown end of the stick when it comes to a LOT of foods such as butter, eggs, milk and cheese. Kerrygold's cheder cheese taste 1000x better than any American brand and will fit it into my budget whenever I can.

Not sure if this is a paid endorsement from Kerrygold..? I sold charcuterie products for almost 10 years. Retired now. Kerrygold offers the most quality butter and cheeses for the money. I have never been disappointed by any of their products.

Not only butter , kerrygold cheese ia amazing

This butter is the best around IMO. American butters are no where near this. One thing that was missed, it's got K2. This is an essential vitamin that most people aren't aware of and are lacking.

You left out the most important difference; Irish butter is cultured, American butter is not . How did you miss that?

Cant beat kerrygold have been using it for years.Would rather pay extra for it .PERFECT.

Oh, Mashed, please get with the science... saturated fats are not bad for you,. Butter is actually pretty darn healthy.

I didn't know anything about butter and just happened to start buying Kerrygold a few years ago and its so delicious. I also found some butter from Italy at Costco and that was also great. If you have a chance definitely buy Irish butter or European butter

I don't care how broke I am, I always buy Kerry Gold

Kerrygold is the only butter I buy. I don't want the soy feed cow garbage. Grass fed is best.

Ever since i found and switched to Kerry Gold i am so much happier.

This Kerrygold commercial has been brought to you by the Kerrygold council for Kerrygold Kerrygold Kerrygold

I like Kerrygpld over American butters but the best butter I've ever tasted was when I visited Santiago, Chile. And I tried them all over the World.

In the 60s we ate butter all day long. Hey, I'm still here! We even had butter sandwiches with school lunch. These days, I don't eat butter much. When I do, Kerry butter is my choice. This is mainly because it comes in 8 oz blocks which allows me to avoid buying a pound of butter when I don't need it. Actually, I miss the days when you could open a box and remove one stick in the supermarket or break a carton of eggs in half.

I like the Kerrygold Irish Cheddar.

I just tried Kerrygold Irish butter for the first time. And I absolutely love it! I tasted a sliver and it melted in my mouth bursting with delicate flavor! *chef's kiss*

I always buy two types of butter - Kerrygold and something ok. I save the Kerrygold for anything that relies on a great butter taste and consistency. It's too expensive to use for everything.

Kerrygold butter isn't seen as high quality here, it's actually pretty regular. Lurpak and anchor are better. And then some seriously fine butters from France and other parts of the UK

Even back hundreds of years ago Ireland was the biggest and best producer of butter in the world

Irish food is not GM modified and we don't pump our animals full of growth hormones. Irish farms are family run businesses not large factory farming with large paid workforce. The Irish climate although not ideal is great for growing grass and as a result fantastic for livestock. When food is heavily processed its always crap. Bad in taste and for your health.

I cook with butter all the time, and I've purchased Kerrygold. I haven't noticed any difference in my food using Kerrygold vs a Premium American butter. If you go cheap, well, you are going to get what you pay for. But, I can buy organic butter, from pasture raised cows, with as much as 85-percent butterfat at my local grocery stores.

I guess Kerrygold is like Fosters Beer in Australia. The locals don't really eat it as it isn't considered a premium quality. But if the Americans believe it then the marketing has worked :)

Many years ago, I went. on a trip to China and on that flight, they served a meal which had the strangest looking square of butter I had never seen. Opened up, the yellow color was so bright, I thought it was a mistake. Very creamy and soft, I spread it on my roll and ate it and was shocked at how flavorful and delicous it was. I told my. brother, who was sitting next to me, to use the butter too and he had the same reaction I did and loved it as well. We could never get that butter here in the States due to some trade agreements, but then and there, I realized other countries had better food, A close second is Kerry Gold butter and I've never used another brand since.

French butter is amazing too. can't believe you didn't explain what cultured butter is

I grew up with Anchor Butter from New Zealand. Just as naturally yellow as Kerrygold. Tastes more savory than Kerrygold, even the unsalted version. I miss it so much.

Grass fed is alot easier if you dont have feet of snow covering the fields 6 months of a year. Where I am cows graze freely all summer long. But now I want to try this butter.

I live in Canada but spend summers in Ireland. Once of the things I look forward to the most, is having Kerry Gold butter. Have to tell you how surprised I was to taste butter in India. It is delicious, made from the cream of buffalo milk. Not sure if all Indian butter uses buffalo milk, but I loved what I tried.

I recall in the US last Spring when the pandemic had the food shelves cleared from grocers due to food hoarding, that my local Costco had a full shelf display of Irish Butter; but the neighboring refrigerated shelves were empty of margarine spreads.

Kerrygold is the ONLY butter I use. Yes, it does make a difference! Like they said, the difference is like "Chalk vs Cheese" Kerrygold is delicious and beautifully creamy!

Kerrygold butter is one of the best out there. Of course there are other delicious butters from France and from other countries but Kerrygold is wildly available and its taste just unbeatable. I love it with fresh sourdough bread.

Best butter. Your baking will definitely step up a few notches. I love it.❤❤

Butter is one of the healthiest fats that exist! I changed my diet TO a fat-rich one and my blood sugar, cholesterol, AND blood pressure are all DOWN.

And this is honestly the choice butter for MANY competition BBQ teams!!!!!

My favorite butter, is MY butter. I buy 1/2 gallon of HEAVY whipping cream, and add some buttermilk to it, and let it naturally turn into Creme Fresh. (Basically, sour cream.) I then churn that into butter, and more buttermilk. Yes, I DO salt my butter. I've been making butter, for about 20 years now. If you ever try cultured butter, you will NEVER go back. steve

Kerrygold is all I use! It's so satisfying and delicious!

Just yesterday I saw the Irish Kerrygold unsalted butter on sale at our Costco here in Mexico, as well as the French Presidente butter, they both seem tempting, but doing research first on which to buy, I do remember a friend who recommended french butter, she said any pastry made with french butter doesn't COMPARE ONE BIT with pastry made with American butter. The cost of both is a bit high, but after what you inform us here in this interesting video, totally worth it to how the Irish and probably also the same way the French treat their cows. Uprated, thanks for sharing and greetings from Querétaro! :)

i use kerrygold to scramble my eggs...heavenly

After returning from a trip to Ireland we were ruined for American butter. Once you have Kerry Gold you can’t go back to bland butter. We were shocked how good it is!! 🍀

Everyone knows the real key to fabulous Irish butter is the fact that the Irish farmers feed them lottery tickets....it makes them richer.

I bought some because of this video. It is AMAZING!!!!!

There is a local dairy who makes butter. Love how all the greenies think this butter and how it is produced is better than domestic. Anyone want to guess the carbon footprint necessary to get Irish butter to oh say Bakersfield California? But all snowflakes say " It's OK because its natural" Balderdash!

I almost strictly use Kerrygold. I find I use less of that than I do domestic butter when cooking. Great for making herb butters. Cheese ravioli in sage butter using that is excellent.

The color of butter has nothing to do with the preference for Kerry Gold butter. It's the taste. The best butter I've tasted since we churned our own from our Jersey cow in the 1950's.

This may be just a commercial, but European butter is as good compared to American butter as real butter is to margarine. Not only is the flavor better, but I think it performs better and even seems to be used by the body better. My cholesterol and triglyceride levels used to be a little on the scary side, despite using extra-virgil olive oils, etc. Now that I've switched almost exclusively to European grass-fed butter and olive oil, my cholesterol and triglyceride levels are perfect. Now, I don't just use Kerrygold, though it is a fine product. I love President brand Normandy butter as well (as seen in "Last Tango in Paris"). I actually cook with the President brand, not for the "off-label" use... and it gives great results. Also, I prefer salted butter... the unsalted bit is completely misunderstood. It is the same high-quality butter unlike in the old days where lots more salt was used in older creme to cover up any rancid taste. Honestly, good grass fed butter, especially that from Normandy, France where we get the best Merlots and in Ireland are welcomed additions if you haven't tried them. The real thing is as healthy and good tasting as it gets. Enjoy it on your bread and in your cooking!

My grandparents had a dairy farm, and I can remember the unpasteurized milk, making butter, and the cows specifically raised for beef. Yum.

All I can say about this butter is yum , it's super yummy I love it.

This message brought to you by Kerrygold.

Interesting. I always thought it was all the whisky in Irish butter. Learn something new every day!

Kerrygold is good, but the butter in France is even better!

Actually, grass-fed butter is probably quite literally the healthiest fat out there, except possibly the fat in pasture raised egg yolks. :-/

America’s Test Kitchen ranked this forth behind Lurpak (Danish), Plugra and Land O’Lakes. I’ve used Kerry on occasions and while it was perfectly fine, I didn’t find it to be so awesomely superior as you state. So really, how much did Kerrygold pay you for this glowing infomercial? I hope it was a lot because you earned it.

Kerrygold has been my creamy, glorious go-to for several years now. Wish we had access to a 1lb pkg instead of only 1/2. Still, winner no matter how it's packaged.

I use it... It's Great!!

If you want best cheese, try Collier's Welsh Cheddar. Aged and made in South Wales. I buy it at Costco. So divine. Worth every penny.

Here in Europe we consider Jersey butter to be the best, thats Jersey in the Channel Isles. Its a deep golden colour and full of fat and the most expensive. However I make my own butter, as its so easy and you save a little money, fresh butter is the best. All imported butters would have been frozen at some point and sometimes for months.

I use this butter every day. Especially for grilled cheese. You can taste the difference.

The ONLY kind I put in my coffee!

Kerry gold butter was last out of 20 european butters in a survey

This video makes me want to go get the Irish butter and some regular USA butter and hold a taste test with a fresh French baguette.

I made the switch to Irish butter when I began cooking steaks more often and it has made a difference over standard US butter.

Okay, I am going to make my next pound cake with Kerrygold!

Extremely good on thick bread. A quick and satisfying snack.

Butter is a healthier fat than most if not all vegetable (seed) oils. Certainly way better than corn oil...

More expensive too.... I buy it on clearance

Just curious about the shelf life. If it’s produced in Ireland, how old is it by the time it’s in our American stores?

Having being born in a CROWN COLONY, we grew up on NZ butter , ANCHOR, & FERNLEAF, both to this day are the only ones in HAWAII, , but never came across KERRYGOLD until a visit back in 1966, but never saw it again until it came to the USA, even COSTCO, sells it also their 2 cheeses, but we prefer DUBLINER , a great cheese , cheers 🇦🇺🇮🇪🇺🇸

Love it in my bulletproof coffee.

The real secret is they feed the cows "mash" the byproduct of making beers and alcohol.

Is this an infomercial for Kerrygold butter? 🤭

Plugra is our favorite! We loved Kerry Gold but after trying Plugra on a whim, we have never looked back! And it’s American.

Once I started with Kerrygold I could NEVER GO BACK!

I bought Irish butter thinking it would be amazing....come to find out it's soooo salty ! I wasn't expecting that. I always buy salted butter but maybe in this case go for the unsalted one . You can always add salt if needed.

Land o Lakes Butter is what I have used for years...

I love Kerrygold, it's almost decadent and makes a baked potato simply awesome.

It's a pity that the USA hasn't got the choice of the beautiful butters we have in the UK. Many of our Counties produce beautiful butters that means that some are both equal and superior to many French and Irish buffers. Cornish, Herefordshire and Shropshire Farm Butters are truly fresh yellow deliciousness! We also produce Ghee, which of course is genuinely healthier than many butters (milk solids removed)

Curious how much of the quality comes from the breed of cow used? Jerseys have higher butterfat in their milk, and there's the whole A1 and A2 protein thing as well. It makes sense that the grass diet is the reason for the butter consistency, but what breed/s of cows are used in its production?

I'll buy anything besides margarine

I gladly pay the extra money for the Irish butter because I prefer the taste of it over the regular butter

Ballyrashane butter is my butter of choice. Made in Coleraine, Northern Ireland.

you should rename this video as "an advert for Kerrygold". I pity Americans for their terrible food quality if they really think Kerrygold is so much better. In UK it's not seen as special, only average butter.

U.S. dairy cows only eat on pasture, hay, and silage. Mostly. They are given a kilo of fortified grain during milking to improve health.

It really is the best butter ever. Nothing compares and it’s worth the premium price. These days, it’s a staple in my refrigerator! Love it!!!

Tried a couple alternatives, never again! Kerry Gold for life!

Kerrygold tastes exactly the same as most British brands of butter.

Hi everyone else🙏

Have you tried Vermont butter? The French I have spoken to say America is the king of butter(allors!). Wine too (merde!). I've been to Ireland a few times and the butter is (generally) pretty darn good but I wouldn't hold it above Normandy or Vermont butter. The farms I have seen in Ireland have indeed been kept in great grazing nick but so are the farms in other better butter places. What Ireland has that no other place can claim is it's charming culture, lush landscape and fascinating pubs.

Kerrygold butter + Dave’s Killer Bread = perfection

It's got Guinness in it?

"Irish" it was lower cost,I will stay with Wisconsin butter and support my family farming community even if it was gold.

When I made my own butter it was delicious. I continued to wash it until all the buttermilk was gone. Today’s butter goes rancid and melts with buttermilk separating. Now I purchase Kerrygold when I can. Actually, butter IS healthy.

I just bought some of that butter I'm telling you it is really good that has the best flavor it's better than what I have tasted in years don't mock things if you haven't tried it try it I do not work for this company I'm tired of using oil with no flavor on my bread. I've picked up butter that's been rancid and margarine it's been in storage forever other than a rancid aftertaste