Good butter straight from a dairy farm is super dangerous though. You can suddenly find yourself standing in your kitchen, no memory of the last 45 minutes, the fridge door open, a greasy knife in your hand, breadcrumbs all over the floor, and half the butter gone. Gotta be careful with that stuff.
Well, we’re talking about mass market, supermarket butters in the first place here. Nobody is comparing these to boutique shop butters.
Beyond that, for me personally, I’ve always considered Kerrygold to be a very decent, better than Land O’ Lakes or store brand butter, but I have a preference for either Plugrà or Lurpak in my supermarket-available butter. Finlandia is also very good.
Hmh. Maybe I phrased that wrong. The one I had is also mass market, in the sense that they’re in quite a few supermarkets in several regions of one country.
Kerrygold is just ludicrously mass market, being available in a lot of supermarkets in over 100 countries.
I dunno, that looks like the USA and their butter sucks, man. It’s not even yellow, and they sell it in “sticks”. I was so glad to find Kerrygold there.
Look, I enjoy good butter, too, but are you cooking with it? You probably won’t notice a difference if you switch to a generic.
Everyday, I watch as we stray further from God.
Idk man that Irish butter pretty damn good
You should try the Beef and Milk. Free Range, grass fed.
The butter is to lube those cans before he slides them in the ol keaster.
Regular butter for cooking
Kerrygold salted for spreading
'tis the only way
Do people really see kerrygold as a premium option? I haven’t bought butter in a long time, but I always saw kerrygold as overpriced mass market shit.
Lol, clearly you haven’t been shopping at budget places in the US. The competition is Land O Lakes, “I can’t believe it’s not butter”, or store brand.
Where are you buying your butter, and what brand?
Well, I’ve been vegan for years, but I usually had this stuff, I think.
https://www.andechser-natur.de/en/bio-produkte/andechser-natur-organic-alp-butter-82-fat-250g
Kerrygold is good, but really good butter is on another level.
Good butter straight from a dairy farm is super dangerous though. You can suddenly find yourself standing in your kitchen, no memory of the last 45 minutes, the fridge door open, a greasy knife in your hand, breadcrumbs all over the floor, and half the butter gone. Gotta be careful with that stuff.
Well, we’re talking about mass market, supermarket butters in the first place here. Nobody is comparing these to boutique shop butters.
Beyond that, for me personally, I’ve always considered Kerrygold to be a very decent, better than Land O’ Lakes or store brand butter, but I have a preference for either Plugrà or Lurpak in my supermarket-available butter. Finlandia is also very good.
Hmh. Maybe I phrased that wrong. The one I had is also mass market, in the sense that they’re in quite a few supermarkets in several regions of one country.
Kerrygold is just ludicrously mass market, being available in a lot of supermarkets in over 100 countries.
I do. I’ve had it on my bagels and it’s noticably tastier than with regular store brand butter. I usually don’t get it because it’s like 4x the price.
Prolly is. But I haven’t found much better at the stores around me.
Given the rest of the grocery list, I think it is unlikely that cooking will be involved.
I dunno, that looks like the USA and their butter sucks, man. It’s not even yellow, and they sell it in “sticks”. I was so glad to find Kerrygold there.
That’s decent stuff that I use on the regular.
Double blind test ‘em - fun and enlightening