What is it that makes Kerrygold butter so good? If you ask the Irish farmers, it’s the grass. The climate in Ireland is ideal for growing pastures of thick and hearty grass. Grass that Irish cows love to eat! Kerrygold milk comes from small dairy farms of 50 or 60 cows located throughout Ireland. Cows are raised by hand, as part of the family and given ample space to roam and graze, just as nature intended. Kerrygold cows spend over 300 days a year wandering across the hillsides in a perpetual search for the next satisfying mouthful of grass. In fact, few other dairy cows in the world spend as much time feeding on grass at their leisure.
That leaves around 65 days unaccounted. Feeding patterns follow the cycle of nature. During the winter, when the grasses stop growing, Irish cows are fed dried grass known as silage. Cows in Ireland calve in the spring and are outdoors, grazing on green grass when they are producing milk. After calving Kerrygold cows are provided supplementary feed to help nurture them through the rehabilitating period. The supplemental feed is made primarily of locally grown Irish crops such as wheat and barley.
Kerrygold Irish Butter
Milk from these well-tended grass-fed cows is churned to make Kerrygold Pure Irish Butter. A beautiful butter for baking, with its higher butterfat content and exceptional, creamy richness. Made from only two simple ingredients; cream and salt. The bright, natural yellow color of Kerrygold butter is due to the high beta-carotene levels as a result of eating rich Irish grass. Cows are never given growth hormones or antibiotics and graze on fields never treated with pesticides. Americans have fallen in love with the Emerald Isle’s thick, velvety butter. In fact, Kerrygold Pure Irish Butter is the third most popular butter in the United States.