It’s a good butter, like Finlandia. I use them for baking because I don’t have to wait 24-48 hours to soften American butter, lol!!
Kerrygold is the healthiest, best butter easily available. If they stop selling it everywhere I will have to go buy a cow.
I use it every morning to make our eggs, and if I run out and have to use an inferior, even organic, American butter, I see the difference in a millisecond as the pat hits the pan. Kerrygold is actual butter. It hire the cast iron and melts into a lovely puddle. Not American butter. You drop that in and it foams and releases so much air and water. Who knows how they get the water into it but you can tell it’s adulterated with all that nasty foam.
Plus, the taste. Oh, the taste.