Butter- French or.....?

[CatPoet]

My husband reminded me , I used kerry gold Irish butter for our wedding cake because it tasted so good too, but not as the first I got hold of in the Coop, expensive but brilliant.

Edited February 1, 2015 by CatPoet (log)

[Shel_B]

Hello- Has anyone had any experience with Irish Butter?

 

I frequently use this butter.  I often use it when making lemon curd, enjoy it on toasted English muffins and scones, and have used it a couple of times when making biscuits.  It's available locally at Trader Joe's for a good price, so it's convenient to purchase.

 

I use other butters as well, but this is something of a staple here, just like regular "supermarket" butter.

[Naftal]

Hello- It seems that the preferred Irish butter is Kerrygold.

[rotuts]

""  Irish Butter ""

 

I mentioned this above

 

it seems to come at least at my Emporium in blocks and a plastic tub.

 

the tub was very rich and did not have any salt in it.

 

and its kerryGold

Edited February 1, 2015 by rotuts (log)

[andiesenji]

One of my favorite butters is Isigny, (Beurre D'Isigny) French salted or unsalted butter, AOC and a cultured butter. 

I have tried to achieve the same flavor in my homemade butter by culturing the cream (when I can find raw cream) but have never yet quite reached the flavor that to my taste is superior.

 

I love Kerrygold butter and have a supply in the freezer for when I am not up to making my own, which is my usual habit.

I most often use the Manufacturing cream from Alta Dena - as to me it produces a somewhat better flavor

HOWEVER, I have also made butter with regular supermarket Heavy Cream and the results are just fine.  In fact most people can't tell the difference.

The flavor is FRESHER when you make your own and it is ridiculously easy and you can have it unsalted, with just a little salt or more to taste and you can add specialty salts (those that contain additional flavors from their origins) or flavored salt - including smoke salt, etc.

 

Isigny and other French butters are sold by IGourmet  and if you sign up for their email newsletter there are periodic deals for discounts and FREE SHIPPING. 

[jmacnaughtan]

One of my favorite butters is Isigny, (Beurre D'Isigny) French salted or unsalted butter, AOC and a cultured butter. 

I have tried to achieve the same flavor in my homemade butter by culturing the cream (when I can find raw cream) but have never yet quite reached the flavor that to my taste is superior.

 

I love Kerrygold butter and have a supply in the freezer for when I am not up to making my own, which is my usual habit.

I most often use the Manufacturing cream from Alta Dena - as to me it produces a somewhat better flavor

HOWEVER, I have also made butter with regular supermarket Heavy Cream and the results are just fine.  In fact most people can't tell the difference.

The flavor is FRESHER when you make your own and it is ridiculously easy and you can have it unsalted, with just a little salt or more to taste and you can add specialty salts (those that contain additional flavors from their origins) or flavored salt - including smoke salt, etc.

 

Isigny and other French butters are sold by IGourmet  and if you sign up for their email newsletter there are periodic deals for discounts and FREE SHIPPING. 

Isigny butter is fantastic.  I don't think it's possible to reproduce it- a lot of the character comes from the region, the diet the cows are fed, the culturing and churning techniques etc.  It's similar to wine, the terroir has a lot to do with the flavour and quality.