NOOO.. Not my BUTTER!

(Charlotte) #21

Competitors have been after Kerrygold for years. There was that frivolous lawsuit filed last year over them supplementing the winter months and said it was false advertising. I guess all farmers who raise cows in snow prone areas are expected to their their animals starve and die… :roll_eyes: There was a whole thread on it here when that lawsuit came out.

(David Jackson) #22

Source?

“Supposedly” indicates you don’t have a strong sense of belief in your statement also.

#23

I like Kerrygold but I prefer Président by a fairly large margin.

#24

I wonder . . . is ALL butter going to get tariffs or only dairy that is being subsidized by the EU. KG is already fairly expensive so I wonder if it’s being subsidized. Why did the article specifically mention Kerrygold butter, is that the only butter we import? I suppose it’s easy enough to find out just how much Irish supermarkets are charging and do the conversion . . .

(Charlotte) #25

They are adding tariffs to Irish and Scottish imports. They just name Kerrygold because it is well known. So if it comes from Ireland then expect it to cost to rise.

(Polly) #26

Because the dairy cattle who produce the milk which supplies the major chains are kept in feed lots and barns and fed grains and kibble rather than grazing the grass which would be more natural for them.

(Bob M) #27

You seriously can’t search for this yourself?

Less than two minutes of searching and reading.

(PJ) #28

I got Amish butter here. We have mennonites locally. They make all kinds of stuff. To my surprise, I didn’t really care for the butter. It was nowhere near as good as Kerrygold to me. But remember this is just a local thing – it may be very different elsewhere.

#29

We dont have enough all year long GREEN GRASS pastures. Ireland has the gulf stream that keeps there countryside from freezing 9 months out of the year. They are fed “fermented” grass the rest of the time which is good enough and better than dry hay. We do not have that in the good ol’ US of A all year round. When you do find good organic grass fed butter it’s not always available all year do to our population driven demand.

(David Jackson) #30

Yes. Seriously. you sound like my 11 year old twin daughters

The burden of proof lies on the naysayer, fyi

Again, “supposedly” indicates no firsthand knowledge, And also implies lack of interest, not actual fact.

Your diction alone warranted questioning. But, snarky is just as good as authoritative representation these days, so good on ya!

(Parker the crazy crone lady) #31

Awesome. It’s available in three stores here. Thanks for the tip.

#32

Thanks for posting this. I was about to grab a roll the other day and the only reason I didn’t is because I wasn’t going straight home. Glad I didn’t.

:man_facepalming:

(Kirk Wolak) #33

Wow… The ONE Post that makes me feel LESS Bad that I don’t tolerate ANY Dairy, EVEN Butter. LOL…

Lets hope these “Meatless Morons” don’t destroy our access to natural food, and force us to eat that Human Pet Food!

(Wendy) #34

Here’s a link to a website page that has lots of resources for small dairies and grass fed beef. Thought it would be helpful. At least for those of us in the US.
http://www.eatwild.com/index.html

(Bob M) #35

Eat wild is a good site. I’ve had that one bookmarked for a while.

I went to Costco and picked up some Kerry Gold, two large packages of it. I froze one. I would’ve picked up more, but I’m not sure what freezing does to butter. We don’t go through butter enough, so we’d have to freeze it.

Coscto is interesting. The had some GREAT California olive oil that told you when they harvested it and from what types of olives it was made. Peppery and yet grassy. This time, they had none of that but just “generic” California olive oil They do seem to have a lot of keto-esque type stuff though. I just wish everything wasn’t so huge.

#36

Butter freezes just fine. I usually stock up when its on sale and chuck most in the freezer for later. Can also make ghee if you have extra and that will keep for a long time(I keep mine on the counter but warm climates may better to put in the fridge)

Supposedly you can freeze cream to but ive never tried that.

(Jane) #37

The most delicious butter I’ve ever had was some I made myself from unpasteurized goat milk from a local farm.

Goat milk is naturally homogenized so it takes a machine to separate it. I bought one (expensive) and it works great. Once I had the cream I just used my hand mixer to turn it into butter.

The separated milk I made cottage cheese out of. I threw the whey on my garden but now I would feed to my chickens, so no waste.

(Bob M) #38

That’s good news. I may pick up more, as we had a $25 card for Costco, but I messed up and didn’t use it.

Costco also has a huge container of ghee, so that’s how we’ve been getting ours