Deirdre Cronin loves her “girls,” the 30 head of dairy cows she raises affectionately on a small family farm outside Mallow, County Cork, Ireland. Cronin has a personal relationship with each of her girls. “They have their own personality,” she revealed with a chuckle, “and my favorite ones have names. One cow is small and dainty and a bit fussy in the milking parlor so I call her Miss Fussy.”
Milk from Cronin’s cows, along with that of neighboring farms, goes to the local creamery, a dairy cooperative, in Kanturk. There the milk is churned into butter for local consumption, as well as produced under the Kerrygold brand for shipment around the world.
Irish butter is a bright, natural yellow from the beta-carotene found in the rich Irish grass. “Definitely, it starts with the grass,” Cronin says. “The green Irish pastures the cows graze on affect the quality and flavor of the milk produced by the cows and used in making the butter.”
An accomplished cook, Deirdre likes to whip up some Colcannon, adding shredded Dubliner cheese to the traditional Irish dish of mashed potatoes and cabbage. And of course, she’ll add Kerrygold Butter for the most authentic flavor.
Deirdre’s Colcannon recipe