Selling a premium product so successfully to price-conscious German consumers is quite an achievement for Kerrygold, but butter in Germany has always been more than just a spread
The butter world is in the midst of a kerfuffle after dairy fans on social media began to suggest the quality of their Kerrygold had changed.
Common themes included reports of a putty-like texture and, for those who fridge their blocks, a shocking ease of spread without the usual mandatory softening period. Something wasn’t right, was the general feeling.
One man asking questions was Mick Kelly, the Waterford-based founder of GIY and general advocate for non-processed food. He asked on Instagram whether any of his followers had noticed “a change in colour, flavour and texture” of Kerrygold.
Many weighed in: “weird and soft”, “more waxy”, etc. The company’s own posts, promoting various methods of consuming Kerrygold products, also feature the occasional comment querying the “change”.
Speculation on the cause was rife, from the plausible-sounding (it’s winter) to the obviously
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