Kerrygold definitely becomes softer more quickly at room temperature. You take it out of the fridge for just a couple minutes and it’s soft enough to spread easily.
You take it out of the fridge for just a couple minutes and it’s soft enough to spread easily.
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Back in the day (’40s and ‘50s) I knew people in the country who left their butter in covered butter dishes on the kitchen table. Didn’t spoil either as I recall.
Since Kerrygold is made with milk from grassfed cows, it has more Omega 3 fatty acids, which is why it is softer.