Guest guest Posted December 19, 2005 Report Share Posted December 19, 2005 Hello all! I was in the city yesterday and picked up some really nice looking butter - made of the cream leftover from making parmisagn cheese (milk is very carefully selected for this process). The vitamin A was a whopping 13% DV (Kerrygold is 8%, which is higher than standard stuff) - so I figured it would be nice and golden. Well, I got it home and its very white! Whiter than I've ever seen butter, I think. Its almost translucent. The package said it had 68% butter fat (I think, it could have been higher.) I tasted some last night and it tastes very parmisagn-y. It is far denser than the kerrygold I usually get, and not nearly as easy to cut. It kind of crumbles. I quite like it, although I don't think it will go well on everything I usually eat butter on. Could this white butter really have more Vitamin A than the Kerrygold? What other nutrients come with the nice yellow color in butter? I thought it was just Vitamin A, but I must be wrong (unless this label is). Thanks! -Lana Quote Link to comment Share on other sites More sharing options...
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