It's deeper and richer. Sauteed onions in irish butter soften easier and taste more flavorful.

Kerrygold (and other imported-to-US/European, "fancy," etc.) butter just tastes better. It has more fat content than land o lakes, for example, which contributes. The unsalted version is also cultured, and that makes a difference too. It's definitely worth the price in any use where the butter flavor is important. In baking, maybe it's not as worth it, but even then I'd still use it over a US brand.

Ireland gets a ton of rain, and all of our cattle is grass fed. Turns out, cows that eat organic grass from rainy parts of the world make great milk and butter.

I'm from Ireland and our milk, butter, cream and even yogurt is fantastic.

I'm 26 but will literally have bread and butter with a glass of milk as a bed time snack.

There are some iffy brands locally, but Kerrygold is god tier.

I've been toying with the idea of going full vegan now that there are good plant based alternatives. But I will always miss Irish dairy.