Long before there was a Paula Deen, our dear, sweet Arleah Hillegeist said something to the effect, “If all else fails, just add butter.” I’ve done that consistently over the 30 or so years since I heard her say that. Kathy and I have always bought no salt butter at the best price we could find it. At Costco, and then in grocery stores, I saw the Irish butter called Kerrygold–aptly named since it takes your gold to pay the steep price. At four times the price of common butter, my frugal German upbringing forbade me to purchase it. I must admit, however, every time I passed it by, I dreamed about it at night. At the Seville market we frequent, looking for butter, there it sat in the case, right beside a Spanish butter named Puleva. I was happy to note that the Irish brand was only about 30 cents more than the Spanish brand. I suppose with both countries being a part of the European Union, it does make a difference in cost. This my conscience could handle.
I bought both. Now the taste test. Yep, price in this case means better butter. Here’s the kicker: both are better than the butter we can get at home. Spanish wins in cost and Irish wins in smooth creamy taste. Both are more than good enough for me. Just call me the gourmet critic. WEG