Cathy Mac Kenna is an up-and-coming baker living in County Monaghan. She pays a visit to the Mahon family farm in County Galway, beautifully nestled between Galway Bay and The Burren.
If there’s one thing that’s needed for good-quality baking, it’s great butter.
Cathy Mac Kenna has been baking since a young age, having inherited the skill and passion from her parents. When making her seriously delicious apple crumble, she cites one ingredient as essential: Kerrygold grass-fed butter. So, she decided to take a trip to the Mahon family farm to check out where that all-important ingredient comes from.
Thomas Mahon handed the farm down to his son, Eanna just as his father handed it down to him, proving that small, family-run dairy farming still well and truly has a special place in Irish life.
Both Thomas and Cathy enjoy a serene walk through the farm, giving Cathy the chance to see where her top ingredient comes from.
As Cathy explains, great quality butter is used as a key ingredient in baking. Cathy finds out how the family farms take care in their milk production and how this milk is used to produce Kerrygold butter, which Cathy then uses in her baking, giving it the ‘Kerrygold difference’ – a rich, creamy texture that adds a smooth, creamy flavour to her baked goods.
Witnessing first-hand the love, energy and passion that goes into the production of this milk, Cathy gets to know her ingredients, seeing the process from the start of the supply chain right to the end when she makes her delicious apple crumble for herself and Thomas to enjoy together.
Cathy points out how she was blown away by the passion that the Mahons put into their dairy farm and explains how seeing the ‘full-circle’ process was special, saying that the Mahon’s “time and dedication leads to such beautiful milk and butter”.
For those of us on the baking buzz, we know how important great-quality butter is in the process of creating mouth-watering treats. And that’s the ‘Kerrygold difference‘!