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Kerrygold unsalted is my butter of choice, too. Available at all supermarkets that I've checked.
And Costco too! I bought it not realizing it was good butter. They had samples on bread and I'm sure I looked ridiculous licking the butter off the bread...but it was really good butter. It came in a 2 pack and I bought extra to store in the freezer as Costco is inconsistent with products like that.
I know that when I was in France earlier in the year even the common supermarket butters were more delicious than anything I've had here besides Kerrygold. I haven't tried Plugra but it sounds like it's similar to what I might have had in France. One thing I liked was the variety of salted butters--there's a whole spectrum and each one is different and delicious! I actually smuggled back a couple pounds of butter in my suitcase. I noticed my local Whole Foods is carrying this French butter now, and I'm excited to try it. If you really want to go nuts, seek out Bordier butter from Normandy. It's amazing!
I too am a Kerry Gold fan! It tastes much better (to me) than most other butters I've tried: organic, local, sheep or goat, even raw. Interestingly, of the bunch, I found the raw butter to taste the worst! Kerry Gold is grass fed and naturally yellow (no annatto coloring as in American butters) and along with a little organic heavy cream in my morning coffee, they are the only dairy I use. Turns steamed broccoli into a religious experience!
"European-style" just means cultured, often with a higher butterfat content: Throughout Continental Europe, cultured butter is preferred, while sweet cream butter dominates in the United States and the United Kingdom. Therefore, cultured butter is sometimes labeled European-style butter in the United States.
Most butter has an 80% butterfat content, but many European-style/European butters have 82-84% buterfat. Higher butterfat makes a big difference in baked goods, so it's prefered by a lot of chefs and bakers. Plugra is an example- almost every chef I know loves to use Plugra. I don't like it because it had "flavor" added and just isn't my favorite tasting. I love Kerrygold unsalted. I also love Lurpak Danish butter.
For those of you looking for Kerrygold, a lot of stores (like Whole Foods) stock it with the cheese instead of with the other butter, for some reason.
It's all bout finding the best goat butter- Of the two I have tried, Liberte and Meyenburg I vastly prefer Meyenburg- I really don't find it funky at all and good if you are avoiding cow milk dairy. Of course yesterday I made some really great homemade butter with local heavy cream from pasture-fed cows (none this adding skim milk crap that some commercial heavy cream has) and it was delish
Put me down as another for Kerrygold! I have tried both it and Organic Valley's Pasture Butter and Kerrygold wins by a long shot. It's texture is softer, it tastes creamier and its color is a little more yellow.