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In our last post, a small glass pot of Irish butter — unbranded, humble, from a creamery near the Wild Atlantic Way — stopped us cold. It was better, and we knew it. The question that followed us home: why can’t we find that here? The answer, it turns out, is complicated. And very, very American. The United States Capitol Building, Washington D.C., USA Terroir Isn’t Just for Wine Until recently, I’d never made the connection between the terroir of my food and the terroir of m

“This butter is amazing!” My niece wasn’t wrong. We were sitting at a hotel breakfast table in western Ireland, digging into fresh brown bread with butter from a local creamery I’d never heard of before. It came in a little glass pot — unbranded, humble, probably from the region. But it floored us. A spontaneous, unforgettable moment of taste. The brown bread was dense and hearty, baked in-house or by someone nearby, and toasted just enough to melt that golden slab of butter.