I was in the store the other day and noticed that they were selling “danish” butter, “irish” butter and “european style” butter. Is there any difference in the taste or is this just an advertising gimmick?
I’ve found European butters to be lighter (in color) and milder in flavor when compared to American butter.
I admit, though, I only buy three brands of American butter: Land O’ Lakes, Cabots and a third I can’t recall at the moment.
The differences between butters is partially due to varying fat contents - European “gourmet” butters have more butterfat - and to what the cows eat that convey slight distinctions to the taste of the milks from which the butters are made.
Last time I went to the States, the only butter I encountered was pale yellow stuff that tasted, well, like fat. NZ butter is sweeter, since the dairy cows are grass-fed. Like Exapno Mapcase said, their feed can make a difference.
On the radio show “The Splendid Table,” there was a feature about butter. They said the best European butters were, um, fermented a bit. I don’t think fermented is quite the right word, but some degree of microbial action was allowed to happen in the butter, making it sweeter.
Yes, French butter, at least, is made of slightly soured cream. The result is a nutty flavor. Color depends on the feed and whether artificial color is added. I believe that grass-fed cattle produce yellower butter.
At least here in Oz that type is referred to as Cultured butter, and is usually unsalted too. Definitely nicer, although some don’t like it on bread or toast with anything sweet on it, as it is a bit savoury and tangy.
European butter is known in the manufacturing trade as lactcic butter, so it has a slightly sour taste and paler colour when compared to Irish butter.
Land O’Lakes just released a new “soft” butter, fyi.
Land o’ Lakes butter, IMO, is overrated. It’s very watery (ever clarify it?), and it doesn’t taste any better than many supermarket brand butters.
European style butter is almost yogurty, and very good.
My best luck is with butter made by the local dairy. Sweet, light, and flavorful - yum!
It is possible to get a fermented (“lactic”) butter (what a truly STUPID term, all butter is lactic–it all comes from milk) made in Wisconsin, actually. Not the least bit European.
Lactic does mean “of or pertaining to milk” but it also, in this case, means “procured from sour milk or whey; as, lactic acid; lactic fermentation, etc.”
Since when is it unusual for words to have more than one applicable meaning?
All butter is lactic. Indeed, that is part of the definition of butter (as a separate thing from “nut butter” or “seed butter”). If it is not lactic, it cannot be sold as “butter”. If it does not come from milk (specifically the cream of milk) it cannot be sold as butter, by law.
Heh, he said nut butter. Huh huh.