The Kerrygold brand brings together the best of Ireland dairy products all under one label. We, here at Kitchen Conundrum, love Kerrygold butters and cheeses. Their Pure Irish Butters are beautifully golden with a luscious creamy flavor that lingers in your mouth and has an aroma of rich buttery goodness. Everything you cook with their butters just turns out better. Cookies are more golden, crusts are flakier and sauces and are richer. It’s as if you’re getting the cream skimmed off the top of fresh milk.
Their outstanding dairy products come from cows that are allowed to roam freely in Ireland’s lush pastures and graze on the rich beta-carotene grasses, hence, the nice golden colors of their cheeses and butters! They also are not fed any growth hormones. The cows live on small dairy farms where the average herd size per famer is just 40 cows, thus making sure they are well maintained. These small farms, the ones that meet Kerrygold’s strict standards, produce milk that is then sent to local co-ops where all the milk is collected and sent to be made into butter and cheese. These supplier co-ops have formed the Irish Dairy Board as a means to market and export their dairy products for the world to enjoy. This form of cooperation ensures the viability of Ireland’s small family farms and the quality of their production.
Kerrygold recently introduced two new butter products, Naturally Softer Pure Irish Butter, and Reduced Fat Irish Butter. The Naturally Softer Butter is made with a unique process that uses only the milk produced in the summer months. The milk produced in the summer months contain more naturally softer fats, and this along with special gentler churning method allow Kerrygold to produce this more easily spreadable butter while still maintaining Kerrygold’s usual flavor and golden color. The Reduced Fat Irish Butter is different from most other lower fat butters and spreads in that Kerrygold uses no artificial flavoring or additives, just pure Irish milk and salt, while having 25% less fat and 50% less sodium but maintaining the full flavor of regular butter.
Kerrygold was kind enough to send us samples of these two new products and challenged us to come up with new and innovative uses for them.
While Kerrygold does state that neither of these are good for baking with, there are still many other tasty ways to enjoy them. Some of our favorites were blending the Kerrygold Reduced Fat Butter with Ancho Chili, and Cocoa powders. Drop a spoonful onto a grilled steak to add just the right taste of Mexico.
Mix dried tarragon and finely diced shallots to the Kerrygold Reduced Fat Butter to add wonderful taste to everyday corn on the cob.
Finally we loved the combination of adding red pepper flakes and cumin to the Kerrygold Naturally Softer Pure Irish Butter and letting it melt into freshly baked cornbread.
No matter how you use any of Kerrygold’s butters, each bite will be a festive and delicious experience!Disclosure: Kerrygold sent us samples of these two products as part of a promotional contest.