When golden Kerrygold butter sizzles in the pan, melts over steamed vegetables or is spread on toast, it’s the last part

of a process that involves hard work, contented cows and grass – lots of grass.

Pasture makes up 80% of the agricultural land in Ireland and it’s these green meadows that give Kerrygold its rich colour and creamy taste. And as only a tiny percentage of this land is sold each year, every farmer knows the quirks and rhythms of the fields that their cows graze.

Kerrygold farmers and their herds belong to a wider community, too. As part of a commercial co-operative the farmers have an active role in its development and success, and are paid a good price for the creamy milk they produce and then send to one of Ireland’s 36 co-operative dairies to be transformed into Kerrygold.

Milk from grass-fed cows is naturally rich in beta-carotene and higher in unsaturated fatty acids (omega 3 and 6) than milk from cows fed indoors. This nutrient-rich meadow milk produces butter with a distinctive golden colour, spreadable texture and creamy taste.

The priority for Kerrygold farmers is to allow cows as much access to the outdoors as possible – depending on the weather, Irish dairy cows can graze outside for up to 300 days a year. They benefit from being part of a small herd – the average size is about 65 – meaning they can also enjoy individual attention when they need it.

Ever wondered why Kerrygold tastes so good? Well it may be

something to do with its farms, the weather and the green,

green grass of home

From meadow to muffin

In contrast to the systems used in many other milk-producing countries, where cows are kept indoors, fed exclusively on grain and milked intensively, the Kerrygold approach to dairy farming allows cows to behave naturally. Milk yields are lower, but Kerrygold believes it leads to happier cows and better products.

The tradition of keeping cows in Ireland may be old, but Kerrygold farmers have a modern outlook on sustainability. Thanks to the country’s temperate climate and abundant rainfall there’s no need for mechanical irrigation, which helps to make Ireland’s grassland production system the most carbon efficient in the world. Kerrygold farmers are also

The

Kerrygold approach

to dairy farming

allows cows to behave naturally

Every day, rain or shine,

Kerrygold cows are up early to be milked. Most cows on Irish farms are the black-and-white Holstein Friesian breed. Like human fingerprints, each cow’s markings is different. But even though they don’t look the same, all cows like to eat grass, and in Ireland they get lots of chances to enjoy it.

After milking, Kerrygold cows are taken outside to graze in the green pastures. In summer they

live outside all the time, but if the weather’s really bad, they shelter indoors. The rain in Ireland helps the grass to grow and farmers always make sure that there’s enough for the cows to eat. In summer they cut grass to make hay and silage, which is useful food in winter.

During the day, the cows may be looked after by a whole family of farmers. The younger members

of the family learn about the farm, its animals and wildlife from the older ones.

Cows are sociable and while they’re out in the meadow they will make friends with some

members of their herd (and avoid others!) Eating takes up a lot of the day. A cow’s stomach has four chambers: she swallows grass without really chewing it and then burps it up to chew again. It takes about two days for a cow to process food into milk.

As the day ends, it’s time for the evening milking. All that grass makes the milk that Kerrygold

cows produce rich and creamy, which is then taken away to make lovely soft gold-coloured butter. When the cows fall asleep, they probably dream of another day’s grazing in the green meadows.

playing their part in an initiative to reduce greenhouse gas emissions by 16% by 2018. Nature is respected on Kerrygold dairy farms, too, and farmers are supported to encourage wildlife that controls pests.

When the sun is shining and the grass is green, Kerrygold farmers – and their cows – know there’s no better place to be than in a Kerrygold pasture. The grass that feeds the cows makes the butter taste great, from meadow to muffin.

WIN A HOLIDAY IN IRELAND FOR FOUR

Kerrygold is offering one lucky family the chance to discover the delights

of the Irish countryside for themselves. The prize includes return flights for two adults and two children to Cork or Shannon in Ireland, with return

private transfers to beautiful Ballyhoura Forest in Co. Limerick. Here the winners will spend three nights at Ballyhoura Forest Luxury

Homes. To enter, and for full terms and conditions, go to

theguardian.com/kerrygold-tales

A KERRYGOLD TALE: PURE AND SIMPLE

The Kerrygold story is a simple one. We work with small co-operative

farms where small herds are free to graze on lush Irish meadows. It means Kerrygold cows are healthy and happy, free to roam outside. It’s these cows,

and countless generations of dairy knowhow, that makes our butter taste

so good. We always know where all of our milk comes from, which is why we promise to only produce the most

delicious, golden dairy, pure and simple.

Missed your copy of The Tale of City Sue? Catch the adventures of Buttercup and chums at theguardian.com/kerrygold-tales

Moovable feast: Kerrygold cows are fed on a diet that is naturally rich in nutrients

BROUGHT TO YOU BY KERRYGOLDPH

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