The butter museum was the place to be yesterday as Peter Foynes invited Slow Food to learn all there is about butter making and the important part butter has played in the commercial past of Cork. He treated us to a tour around the museum and his knowledge was so impressive that everyone attending was hooked from the start.
The entire ground-floor gallery displays traditional butter-making equipment. The development of the dairy industry in the twentieth century is also explored and the story is brought completely up-to-date with an audio-visual presentation on the industry since the early 19
60’s. Throughout the Museum the displays are enhanced by clear and informative panels covering all aspects of the dairy culture in Ireland. A gallery in the Museum is dedicated to the culture of cattle and dairying in Early Ireland. In this society, cows were not simply a source of valuable foods, such as butter and cheese, but also the measure of wealth and standing. The gallery features a keg of thousand-year-old butter and accompanying panels on the food and society in the Ireland of Saints and Scholars.
John then showed us
on a Russian Separator how to s
eparate milk into skimmed milk and cream. The cream will be used to make the famous Irish butter. John has been in the trade for a long long time and has travelled intensively to bring the art of butter making to the masses.
We then settled for some nice tea and coffee, enjoyed homemade scones and jam and tasted handmade butter which was made by Peter and his friends. We were treated to 6% salted sour cream butter, 12% salted sour cream butter and unsalted butter. It tasted all yummy but my personal favourite was the 6% butter which was rich, had a lovely tang to it but was not oversalted.
Mrs Logan was the winner of our annual hamper which included an apron from Clodagh McKenna, a Slow Food bag, chocolate treats from Eve's Chocolates and lots of other bits and bobs.
Thank you to Peter Foynes for his hospitality and John for the demonstration.
on a Russian Separator how to s
eparate milk into skimmed milk and cream. The cream will be used to make the famous Irish butter. John has been in the trade for a long long time and has travelled intensively to bring the art of butter making to the masses.We then settled for some nice tea and coffee, enjoyed homemade scones and jam and tasted handmade butter which was made by Peter and his friends. We were treated to 6% salted sour cream butter, 12% salted sour cream butter and unsalted butter. It tasted all yummy but my personal favourite was the 6% butter which was rich, had a lovely tang to it but was not oversalted.
Mrs Logan was the winner of our annual hamper which included an apron from Clodagh McKenna, a Slow Food bag, chocolate treats from Eve's Chocolates and lots of other bits and bobs.
Thank you to Peter Foynes for his hospitality and John for the demonstration.
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