Irish butter which is unique, rich and full of flavour, is a European-style butter that contains a higher butterfat content than regular butters. This means it has a richer, creamier texture which in turn adds more flavour to it. American butter contains around 80 percent butterfat but European butter supersedes that with around 82 percent, as it is churned for longer periods. The additional 2 percent of butterfat will increase the flavour and make it more appealing. Additional water is added to American butter but this inhibits the spreading, so this is one reason why Irish butter is of a higher quality.
Flavour, texture and colour are factors contributing to quality
Although both butters will appear similar in appearance, the variations lie in the churning and in the breed of cattle which produces the milk. These elements all have an effect on the flavour, texture, and colour.
Some butter appears bright yellow and this is attributed to the cream from which the butter is made. The colour can be attributed to grass-fed cows as grass contains high levels of beta-carotene which gives the butter a yellowy hue. The beef from grass-fed cows is renowned for having more nutrients than grain-fed beef, and similarly, connoisseurs of butter and margarine will taste the same difference with regard to grass-fed cows. Butter deriving from grass-fed cows also contains more Omega-3 fatty acids.
Irish butter is of premium quality and used in recipes
Just as Irish butter is of premium quality, so too is the clothing. Aran is one of the iconic symbols of Ireland and a stylish men’s crew neck Aran sweater can be worn with just about anything. Smart or casual, they make ideal gifts and can be obtained from retailers such as https://www.shamrockgift.com/traditional-mens-crew-neck-Aran-sweater.
According to The Irish Echo Irish butter is the perfect ingredient for a range of Lenten meals.
As Irish butter has a lower water content than other butters, this means that pastry chefs will relish the flakiness that it produces. There is less water to react with the flour, so pie crusts will be perfect. The extra 2 percent of butterfat makes all the difference in recipes, so cooks and pastry chefs tend to choose Irish butter over other competitors to ensure their creations are distinct in flavour and texture.