The Real Difference Between Irish Butter And Regular Butter

If America's various crimes against food mean we can't have nice things made in the USA, then butter is no exception. And as many discerning grocery shoppers know, Irish butter — particularly Kerrygold — rules over all. It's silky, creamy, and just the right balance of salty and sweet. But what makes Irish butter so udder-ly (sorry) superior to bland American varieties?

For one, it's the color. Irish butter is often a satisfying shade of yellow that's deeper than most regular butter brands. We tend to eat with our eyes first, and yellow is the color most fast-food marketers choose for a reason: it's associated with comfort and contentment (via Insider). That yellow in Irish butter, though, isn't just coloring like annatto, used to brighten up foods like Velveeta and Goldfish — it comes from the beta-carotene Irish cows ingest in Irish pastures, which then makes its way into their stored fat — and then their milk (via Real Simple). Beta-carotene is naturally found in plants, like grass, and the Irish climate in particular tends to help the grass these cows dine on become a vibrant green. 

"The green land is our competitive advantage," Pat O'Keeffe, deputy editor ofIrish Farmers Journal, tells NPR. "Those rolling green hills are great for growing grass. You need frequent and regular rainfall, and we've got plenty of that."

Irish cows are grass-fed, which gives their milk an advantage over our cows. Butter from cows fed mostly grass — green, not dried — gives the end product a richer, more intense flavor that ends up getting higher ratings than regular butter by those who try it. American dairy cows eat a lot of dried grasses, corn, and other seeds, grains, and food byproducts, one USDA info sheet shows, which doesn't impart the same color or taste as primarily grass-fed cows in Irish pastures, which are known for being particularly green and lush.

According to O'Keefe, there is a discernible difference in taste and mouthfeel between Irish and American butter. "I have to be careful for an American audience, but we'd say it's [like the difference between] chalk and cheese," he said.

The higher fat content, grass-fed milk, golden color, and luscious texture set Kerrygold and other Irish butters miles apart from regular American brands like Land O' Lakes or even organic brands like Horizon. By some accounts, Irish butter has an advantage over other European butters, too, which strive for the same bight, sunny color, and luxurious taste.