|Courtesy of Bibliocook|
Toonebridge Dairy has really pushed the boat out - they have been featured on TV, in magazines and newspapers. You could say their mozzarella is famous. But that doesn't mean that they are resting on their laurels. They have now launched their Buffalo Butter - yeap, you heard me.
|Irish Buffalo Butter|
It is stronger than cows butter and almost a bit 'meaty' - the fry up tastes fantastic. The mushrooms and hash browns browned beautifully and the 'meatiness' of the butter went amazingly well with the mushrooms. The eggs tasted different without being overpowered by the butter.
When adding the butter to the hot pan, it started melting evenly and didn't splatter much - a good sign of not having added water to it.
Have you tried it yet?? If so, let me know your thoughts