I love butter.
I love butter. There you go, I said it. Butter is one of my love languages. Something about the simple, creamy magic that can be used in a plethora of ways speaks to my soul. The butter museum was our first stop on our recent trip to Ireland and it got me thinking about the magic of butter. Butter is really magic, it starts as liquid cream and turns to a solid with just a kiss of air. Come to think of it, maybe cream is my love language and butter is just an appendage to that… or maybe it’s cows I love and cream, butter, and beef are just byproducts of that love. Or maybe I only love cows because I love cream and butter?? I digress… point is, cows have magical powers to turn grass into some of the finest ingredients that I love to cook with and eat. The cows in Ireland are no exception.
Irish Butter History
The scene of cattle grazing in the Irish countryside is the stuff of fairytales, it is so beautiful. I’m sure I’m not the only one that has noticed the rise in interest in Irish butter in the past few years in the U.S. I found a hilarious Reddit thread with almost 800 comments talking about how Kerry Gold butter is “100% worth the hype.” Although Irish butter consumption has drastically grown in popularity in America since around 2018, Irish butter has been a staple in the Irish diet for thousands of years.
The story goes that butter was discovered in Ireland around 2000 BC after milk was being carried in pots on carts going over rough terrain. The fat granules began to cling together beginning the process of butter formation. The science of butter is simple, but amazing. This little science article explains it well. If you are interested in how microscopic fat particles decide to team up and break up from the water ones to create butter magic and buttermilk read more here!
Back to this history- Butter stashes have been found in Ireland from 1000-3000 years old referred to as “bog butter.”
Supposedly it is edible, but I think I’ll pass and stick to the fresh stuff. Fast forward a few years to where the butter action really takes place- The Butter Museum. Well way before it was the butter museum it was the Cork Butter Exchange.
Cork Butter Exchange
The Cork Butter Exchange was established in the late 18th century. This exchange was a marketplace for some of the world’s finest butter. The butter was traded in barrels called firkins weighing 56 pounds (according to our museum guide.) From the Cork Exchange, it would make its way across the world to various lands (due to continued British colonial expansion.)
Cork, Ireland became a significant hub for butter production and trade due to a combination of geographical, agricultural, and economic factors.
First and foremost, Cork had abundant dairy resources. The region surrounding Cork has rich pasturelands, which are ideal for dairy farming. The availability of high-quality grazing land allowed for happy cows, ample milk production, which could then be processed into quality butter.
Excellent dairy conditions naturally created a tradition of dairy farming and butter production. Knowledge and expertise in dairy farming practices were passed down through generations, leading to the development of skilled butter makers and a reputation for high-quality butter.
Third, Cork is a coastal city which allowed for international butter trade. Cork Harbor is the "second largest natural
harbour in the world by navigational area" In 1835, one-third of all butter exported from Ireland left from the port of Cork.
(https://www.irishtimes.com/opinion/butter-days-an-irishman-s-diary-on-the-cork-butter-exchange-and-the-world-s-largest-butter-market-1.3494976 ) (https://en.wikipedia.org/wiki/Cork_Harbour)
These ideal conditions created demand for butter, both domestically and internationally. Butter grew as a staple food item and a valuable commodity, creating greater demand for Cork butter encouraging further production and trade.
Isn’t it exciting to picture more people being exposed to butter, trying its goodness and learning to use and cook with it!!!
Sadly, toward the end of the 18th century the Cork Butter Exchange began to see a decline due to changes in the market, shifts in agricultural practices, economic and political challenges, declining quality standards, and evolving consumer preferences. The Cork butter Exchange eventually closed in 1924.
Yay for Butter and Learning!
Although the butter exchange closed, we know that the global sale of Irish butter did not stop then, our love for butter continues today and we are able to get Irish butter at Costco!! Fabulous!
Butter is really magical, and it is amazing to learn more about the processes that have helped get this magical butter to us.
Cheers!
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