All this talk of butter on SDMB has got me thinkin’ about its golden creamy goodness.
For us what we buy depends on use. On bread or bagels for a while we bought Lurpak (Denmark) and then at some point Kerrygold (Ireland)…lately it’s been Jana Valley (Czech Republic). Of those three, the Jana Valley is the least sour, and I think the highest in butterfat. It’s possible to gain half a pound just by walking past it.
For baking it’s mostly still Lurpak, or Kate’s in a pinch.
I don’t care about the brand, but I buy unsalted. I guess I do care enough not to buy generic, though.
I don’t see any difference from brand to brand, but it’s gotta have a little salt in it.
I buy Plugra when it’s meant to be spread on something and I’m feeling indulgent. It’s got the rich creaminess normally found in import brands, but tends to be cheaper because it’s a domestic product.
Otherwise it tends to be Land O’ Lakes or Cabot, depending on which is cheaper that day (Cabot’s theoretically more expensive but frequently on sale). Unsalted, always.
I tend to be a store-brand shopper for lots of groceries, but butter I always spring for name brand – my experience is that generics tend to have an off flavor, either a hint of rancid butter or a hint of plastic, that really throws me.
Whatever is cheapest. Unless it’s double cream, I really can’t tell the difference.
I get a local creamery product when it’s available. My most recent purchase was Plugra. Unsalted is most versatile. My area doesn’t have great import availability, so I’m not familiar with any of the OP’s mentions except Kerrygold.
Valutime Butter or Meijer Brand.
Ubercheap and equal to anything I’ve had.
Unsalted Land o’lakes, or cabot. Has to be unsalted. Not that I am over careful over salt use, but I don’t see why I need to buy one butter for eating and one for pastrymaking. If I think something needs more salt I will add it, but you cant take it away =)
Store brand for cooking and general use. If I’m getting some good bread though I’ll hit the Whole Foods bakery and buy some of their grade “A” baking butter. It’s out of this world good, with almost no water in it at all.
If you’re having trouble replicating your GrandMother’s pastry, try using half that and half lard. You won’t believe the difference!
Lescure. Big hunks of sea salt in thar. I don’t even bother with bread, it’s that good.
OMG I found a site that offers it for $4.95. I pay $25 a slab here in Tokyo.
I’m not a butter person. I like cream cheese on bagels. My wife uses “I Can’t Believe It’s Not Butter” so that’s what I buy when she runs out. If butter is needed for a recipe or something where ICBINB is inadequate, I buy Land o’ Lakes. We may have a few sticks from months ago in the fridge now but I’ll skip going to see.
We’re both fond of sharp cheddar cheese if that matters. Kraft, of course.
I don’t think so; my grandmother was kosher.
I prefer President or KerryGold.
LOL! Probably all lard then? Or crisco maybe? Now I’m wondering. . .
Whatever costs less, which means store brand. It’s made from the same ingredients (and sometimes from the same factory) as anything else. I’ve never found the slightest difference in taste. I suppose the boutique butters taste different, but who’s going to spend that sort of money for fat?
The only taste difference I ever noticed was a consistent “off” flavor in the Organic Valley brand. So, Land’o’Lakes (no local store brand available), or we stock up on City Market store brand when in town. I looooove butter.
Kerrygold. I used to think all butters were equal, then I tried pastured butters. Now I’ve become a butter snob and refuse to go back to any old store brand. I like salted too, because the butter stays fresher longer.
For dairy products in general, I’m not brand-specific. I tend to buy my more expensive dairy products (butter, Half and Half, heavy cream if I need it) at Aldi. It’s a lot cheaper there, and hey, cream churned into butter is cream churned into butter, right? I do buy the salted kind unless I have a recipe that specifically calls for Plugra or unsalted.
When I really started tasting these, Plugra topped my old Land o’ Lakes. Then, Kerrygold topped the Plugra. Then, Beurre de Chimay (Belgium, I think!) topped them all. I also enjoy the St. Helen’s Farm Goat butter from Seaton Ross, York. And to think I grew up eating Blue Bonnet or whatever “oleo” was on sale! Mama would never understand.
Brummel and Brown real butter with yogurt blended in. Great stuff. We’ve used it for the past three years.