Grass-fed butter is higher in nutrients like Vitamins A, D, and K and heart-healthy Omega 3s. Look for the signature yellow color – and you’ll know rich flavor and healthy nutrients are just a bite (or sip!) away.
The Irish butter-making tradition is one of the oldest – and richest – traditions in history. The Irish have been producing butter for over 5,000 years. They’ve honed their craft over millennia – and their butter is perhaps our most signature ingredient.
Ancient travelers across the Irish countryside learned the force of the horse-drawn carriage would turn milk into droplets of solid fat. A long enough trek would make a whole jar of butter.
Their new-found fat gave storable nourishment, and yes, it was just as delicious then as it is now.
How do we know? Fortunately, the Irish stored their butter in underground peat bogs. And each year an ancient bog is discovered in their backyard.
The bog butter stayed fresh – the bog’s cool, low-oxygen environment made a perfect natural refrigerator. Brave Soul and Celebrity Chef Kevin Norton recently proved it by taking a bite of 4,000 year old bog butter!
When the Cork Butter Exchange opened in 1770, butter became forever intertwined with Irish prosperity. It grew to the biggest butter exchange in the world.
Each day, butter arrived at the exchange to be weighed, inspected, and graded. Much like stock quotes flash on the New York Stock Exchange, butter quality scores were published for all to follow.
The Butter Roads were built from from Kerry and Cork, which allowed small dairy farms to tap into a global marketplace. That prosperity allowed them to invest in technology to keep making the best butter in the world.
What makes Irish butter superior? Irish and American cows aren’t much different after all. Over 90% in each country are Holstein-Freisans, the iconic black-and-whites.
The answer lies in what the cows eat. Ireland is famous for rolling green hills which are ideal for growing grass. Consistent rainfall produces lush, green pastures that Irish cows feed on year-round.
Grass-fed cows produce a rich, sweet milk that is high in nutrients. And no time of the year is this more true than in June. This is when grass grows fastest and produces the year’s best butter. Many cultures even celebrate this butter through religious ceremonies after the spring rains.
Over fifty years ago, you could find butter in America advertised as having a sweet “June flavor.” But this was long before the practice of grass-fed cows largely ended.
Cows in the United States today are fed primarily grains. The whitish butter you see today is the result of an unnatural diet and is – predictability – lower in nutrients.
Irish butter hasn’t changed one bit. It is still only produced May through October – a time when lush grass produces Ireland’s signature yellow butter. We wouldn’t have it any other way.