Kerrygold named 'butteriest butter' by New York Times

Irish butter brand Kerrygold has been named as the 'butteriest butter' by The New York Times, with the Salted Butter described as the "closest thing to the platonic ideal of butter in most supermarkets", and the Unsalted Butter praised for its "buttery flavor and aroma".

Described as the best butter for eating and baking, the American publication described the experience of unwrapping the golden blocks of goodness as being "almost transcendent".

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Reporting for Wirecutter - a product review section of the NY Times - Lesley Stockton and Ciara Murray Jordan were set with the task of findng the best spreads on offer.

Tasting 17 salted butters over the course of two days, both cold and at room temperature, the food-loving duo also made shortbread with 11 unsalted butters followed by buttered noodles and pie crust their top butter picks.

Other brands that made an impact include: Isigny Ste Mère; Finlandia Butter Bar; Kirkland Signature Grass-Fed Butter; Trader Joe's Cultured Butter; Vital Farms Butter.

However, Ireland's beloved butter - famously adored by Sarah Jessica Parker - was first on the list thanks to its texture, taste and spread-ability.

"Kerrygold was one of the few butters in our tests that spread well when cold, without crumbling or lumping too stubbornly on the bread. At room temperature it slid on the bread with one satisfyingly smooth motion, and rather than melting, it sat in a glossy, thick, even layer. The texture was luxuriously creamy, dense, and silky, without any mouth-coating greasiness.

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"It’s addictively salty, especially at room temperature, but it’s a well-balanced saltiness. The flavor of the pasture really comes forward in this butter, with fresh, grassy notes, alongside a slightly cheesy, animal flavor. It’s a true reflection of the verdant fields it hails from.

"To qualify as grass-fed in Ireland, cows must obtain 90% of their feed intake from grass (though most Irish herds exceed this minimum). Ireland’s climate is well suited to growing grass, and animals can stay on pasture for a significant portion of the year, which means Kerrygold butter is delicious year-round."

When tested on buttered noodles, Kerrygold was described as "extremely buttery and savory, with a fresh grassy flavor and a balanced salt level".

When it came to baking, Kerrygold Unsalted Butter delivered a full dairy flavor and "hint of grassiness" that improves any shortbread or pie crust.

You can read the full buttery breakdown here.