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While margarine was once deemed the healthier option, countless experts now contend that butter represents a superior choice owing to its minimal processing and fewer artificial additives. Nevertheless, with numerous butter brands crowding supermarket aisles, choosing the correct one can be daunting. When four leading chefs were asked about their preferred butter brand, they all chose the same easily accessible option - and it costs merely around £2.60 in most supermarkets . Ireland's temperate yet damp climate creates perfect conditions for grass growing, and the cattle that produce Kerrygold's butter eat virtually nothing else. During summer months they feed on grass, while in winter they receive silage, which is fermented, nutrient-rich feed made from summer grass, reports the Daily Record . All the top chefs regarded Kerrygold as the best choice. Melissa King, Top Chef champion and author of Cook Like a King, told the Eating Well blog: "This is my everyday butter that I use for my home cooking. The deep colour alone is beautiful and tells me it's high in fat content from grass-fed cows. It's smooth and buttery but mild enough for all applications." Ann Ziata, chef at the Institute of Culinary Education's New York City campus, also backs Kerrygold. She declares it "is so rich and flavourful that it can easily outshine the bread. It doesn't crumble and is nicely spreadable even while on the chilly side," she remarks. "Kerrygold is made from grass-fed Irish cows, whose milk is high in beta-carotene and omega-3 fatty acids, which give the butter its gold hue and pleasantly grassy flavour." Ann revealed that Kerrygold secured the top spot on her list thanks to its nutritional benefits, colour, and taste, noting, "it's also quite decadent at 82% butterfat, while other butters are at 80%." Whilst butters with a higher fat content tend to be more flavoursome, a fat content that is elevated but not excessive proves more practical for most applications. Trung Vu, chef-instructor of Pastry and Baking Arts at the Institute of Culinary Education, explained: "American butter is required to have a minimum fat content of 80%, and most companies will meet just that bare minimum, producing a butter that is less rich than its European counterparts. Most European-style butters have a fat content around 83%, a full-flavoured, delicious, spreadable butter that is also great for most baking projects." Joe Sasto, who rose to prominence on America's Top Chef programme, claims unsalted Kerrygold is superb for baking. Numerous chefs favour having total command over the salt content in their dishes and typically opt for unsalted butter during cooking. "Generally I am always reaching for and stocking unsalted butter," he declares. Whilst leading chefs may champion the luxurious taste of conventional butter, countless Britons select spreadable options - frequently lower in saturated fat, which benefits cardiovascular wellness. Nevertheless, these spreadable butters are usually categorised as ultra-processed foods owing to their blend of mixed vegetable oils and regular addition of substances like emulsifiers, preservatives, and artificial flavours. These ultra-processed foods have been associated with numerous health issues, including obesity and type 2 diabetes. Help us improve our content by completing the survey below. We'd love to hear from you!
