It’s a European style butter with a higher fat content. It’s got a higher price tag, too, and I’m not that big of a butter fan in the first place (don’t hurt me) so I’m on the fence about trying it but if somebody can tell me it’s different than Kerrygold in flavor, I may retake the butter plunge.
It often goes on sale at my super, so I sometimes buy it instead of Kerrygold. I can’t really tell the difference in taste.
I’ve been wondering about this, I’m going to have to buy some now, you’ve got me curious!
I don’t think the Kerrygold is over processed like the US brands. If I remember correctly the Plugra is made in the US. To me it’s typical US butter = bland. The Kerrygold is saltier but it’s more…something that’s hard to define if you’ve never had European Dairy products before.
Thanks for the feedback. For some reason, I don’t know why, butter makes me a little bit nauseated. I have no problem with any other form of dairy and I can eat bacon grease with a spoon, but butter…(sigh).
I buy it when it is on sale. I notice a slight difference in taste but nothing major. Kerrygold is Irish, the climate makes the grasses there very tender. In general that can be said for butter from England/Wales/Scotland/France, too.
If you don’t like the taste/texture/mouth feel of butter, then use rendered fats from bacon, beef, chicken instead. I love smaltz and think anything will taste better with a bit of it.