We love butter! We've even held a blind butter tasting, where we found that, like cheese asnd wine, butter is a personal choice. During our travels, we seek out and purchase butters we haven't had before. Butters, below, were purchased in the US (unless noted otherwise).

USA
Clover Stornetta Organic Salted & Unsalted Butter and Non-Organic Salted & Unsalted
A house favorite for cooking - it's one of our local butter choices.

New! Clover Farmstead Organic European-style Butter with Sea Salt (comes in a crock or you can buy it packaged as a crock re-fill).


Organic Valley Pasture Butter - Salted Cultured Butter
Limited Edition May-September. This butter is made of milk from cows grazing in summer pasture and thereby is high in naturally occurring CLA & Omega 3. Personally I think lots of "summer butters" are likely equal in Omega3s but it's a great marketing idea. USDA Organic. Nutritional Info



Organic Pastures Raw Butter
This butter made from unpasteurized cold cream has definite cheese-like undertones which we found is either love or hate.

Smith Creamery Roll Butter
Smith Creamery is in Louisiana. This big "roll" of butter was good but we were not swooning. The salt is well integrated. and it has real "buttery" flavor but the finish was a bit sour/strange.


Straus Family Creamery European Style Organic - Unsalted or Salted
We love Straus Family but we've never been fans of their butter. 85% Butterfat


Vermont Butter & Cheese Co Cultured Butter
VB&C culture their fresh Vermont cream churning it into a European-style cultured butter. It is higher in butterfat (86%) than standard U.S. butter. It comes in lightly salted and with sea salt crystals. They sell it in rolls and in a basket form.


Beurremont -Traditonal Butter from New England
Is a sweet cream American-style butter.  The cream is not aged and does not have cultures added to it.


Sierra Nevada Organic Vat Cultured
Made by the Sierra Nevada Cheese Company, it was new in 2007 and made from organic cream.

Spring Hill Cheese Cultured Butter
Made from 100% pure cream, which has been separated from their Jersey milk. We've never been huge fans but some rave about it. It's available to us locally.


Plugra Unsalted or Salted Butter
Made by Keller's Creamery, in Kansas City, MO (who also make Borden and Breakstone products). One of the first European Style Butters which is widely available. The unsalted is the one usually used by the "leading chefs" because of it's high fat and low moisture content. 82% Butterfat.


USA Butter Glossary:
Cultured butter: Has a "culture" (like yogurt) added to the cream to enhance the flavor. The cream and the culture are kept warm and left for a period of time for the culture to develop. Makes for a more distinctive deeper flavored butter.

Butterfat: Higher butterfat means less moisture (water) in the butter, making it richer and denser. It is also better for pastry (makes lighter and flakier pastry and holds together better for rolling). Higher butterfat is also better for cooking, as the burn point is higher. Higher butterfat also means lower ph.

Resources:
How to make Butter - a great little article from Grasslands Cheese Consortium

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United Kingdom
Double Devon Cream Butter
From the makers of the Devonshire cream in the little bottles. It's traditionally churned using milk from Devon cows which graze on grass. It is lightly salted.


Somerdale English Butter
From the same maker as Double Devon Cream Butter. Comes in salted and unsalted. It's a European-style butter.


Quicke's Traditional Devonshore Farmhouse Butter - Slightly Salted
A roll of yellow creamy butter from Newton St. Cyres in Devon. (back label)


Moorhayes Salted Farmhouse Butter
This whey butter is made by the Keens who are famous for their cheeses available through Neal's Year (Keen's Cheddar). Whey butter is made from the whey left over when the curds are removed in the cheesemaking process. Only available through Zingerman's gourmet foods (periodically).

Denmark

Lurpak Unsalted and Salted
The Danish cream is soured by use of a starter, (a bacterial culture made from various strains of lactic acid bacteria). The souring of the cream gives Lurpak a fresh lactic flavor which Joanne really likes. It's her butter of choice - even blind.


Spain

Cadi Sweet Butter
From Catalonia.


Iceland

Icelandic Butter
Really creamy but better in the winter/spring. The summer butter has a more intense "cheesey flavor" which is difficult on toast. The winter butter is lightly creamy and is exquisite with raspberry jam.

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Ireland

Kerry Gold Salted & Unsalted
A huge Irish Dairy. Kerrygold also make cheese. It is widely available and made from grassfed cow's milk. As far as I can tell their methods are sustainable (but not organic).


Farmhouse Irish Country Butter
Made by Cuinneog Dairy in West Ireland's Co. Mayo from Fermented Pasteurized dairy cream. Cuinneog is Irish for "churn". They also make probiotic butter, but I have not seen it in the USA (the only one I know of).
Nutritional Info

   

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