Mock the cabbage and the potatoes: But this Irish food staple is serious business and voted the best in the world
A brand of Irish butter is the “butteriest” on the planet, according to taste testers at the New York Times.
The Irish brand Kerrygold produces the world’s “butteriest butter” - a “golden, grassy, and velvety” creation that will leave eaters “hooked”.
That’s the verdict of taste testers at Wirecutter, the product-recommendation section of the New York Times.
“Almost transcendent”
“The experience of unwrapping a brick of Kerrygold Salted Butter is almost transcendent,” say Wirecutter’s Lesley Stockton and Ciara Murray Jordan.
“Peeling back the golden foil, catching a glimpse of the similarly golden butter beneath, and you’re reaching for a knife and a slice of bread before you even know what you’re doing.”
Stockton and Jordan add: “Kerrygold was one of the few butters in our tests that spread well when cold, without crumbling or lumping too stubbornly on the bread.
“At room temperature it slid on the bread with one satisfyingly smooth motion, and rather than melting, it sat in a glossy, thick, even layer. The texture was luxuriously creamy, dense, and silky, without any mouth-coating greasiness.”
And when it comes to home baking, Wirecutter’s experts urge readers to use Kerrygold Unsalted Butter “in your next pie, pound cake, or batch of shortbread”.
“Velvety mouthfeel” with a “clean finish”
“Its full dairy flavor and hint of grassiness will bring more to your baked goods than most of the pallid sticks that make up most of the butter case at the supermarket,” Stockton and Jordan write.
“It’s rich but not unctuous, and its velvety mouthfeel dissipates into a clean finish without leaving behind a greasy coat.”
What other butters does the NY Times recommend?
Alongside Kerrygold, the ‘top picks’ in Wirecutter’s butter ‘hall of fame’ also included Isigny Ste Mère from France, the Finnish brand Finlandia, the New Zealand label Kirkland, and the U.S. brand Vital Farms.
Wirecutter says it made its choices after tasting 17 salted butters - “both cold and at room temperature” - and baking with 11 unsalted butters.
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