Originally posted by: IcebergSlim
if your cooking with it i doubt you will notice. on its own you will notice.
Better or worse?
Oh, this is what I found online:
Here's what you need to know about the creamy delight:
What it is:Irish butter, which is marketed under the brandname Kerrygold by the Irish Dairy Board, is a smoother, creamier butter than what is produced in America - due to a higher butterfat content.
Why it's different: Ireland has the longest grass-growing season in the world, from March to November, which means dairy herds enjoy fresh pastures nearly year-round. This "summer milk" is rich in beta-carotene, which gives the butter its distinctive golden color and flavor definition. Ireland is also one of the few places left where dairy herds roam free, meaning the cows that produce the milk for Irish butter eat a wider variety of grasses which also flavors the butter.
Types of Irish butter: Kerrygold Pure Irish Salted Butter is a sweet cream butter that is 80 percent fat and made with sweet cream and salt. Kerrygold Pure Irish Unsalted Butter is a cultured cream butter, meaning lactic acid bacteria is aadded to the churned butter to induce fermentation. The result is a butter that develops a more complex quality, replacing the soured milk that was used to make butter in the days when raw cream was used. This butter is 82 percent fat and is the preferred European style of butter.