The American fascination with Irish butter may only have been spurred a few decades ago, but love for the Emerald Isle’s deep, velvety butter is nothing new. The English, for one, were mad about the stuff, necessitating the foundation of the Cork Butter Exchange and the so-called Butter Road, forged from the wheels of the horse-drawn carts that stalwart farmers traveled on for hours to reach the market. In fact, during the mid-19th century, Cork was the largest exporter of butter in the world, and the country’s sweet, tawny butter stored in oak “firkins” traveled as far as India and Australia.
But is the hysteria warranted? Is Irish butter really the best?
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