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Thread: What's the better butter? page 2

  1. #11
    AuH2Ogirl's Avatar
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    I get Meyenberg goat butter sometimes, and it's ...well...goaty. I wouldn't get goat butter unless you really enjoy the farmy flavor.

    Kerrygold is always in the fridge.

  2. #12
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    Quote Originally Posted by jo View Post
    I buy New Zealand Anchor butter. I am from there originally and the cows live outside on grass, which they eat most of the time. Quite reasonably priced here in the UK.
    I also like salted Anchor, yummy - though am a bit unhappy about food miles! I also buy organic Yeo Valley butter, which is local to the UK.

    Kerrygold seems popular in the States, I thought it was Irish...

  3. #13
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    Kerrygold is Irish, although my ex-inlaws in Ireland always used that crappy margarine junk.
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  4. #14
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    In the Midwest, Pastureland 100% organic grass-fed butter is sold from spring to fall. You can freeze it for the winter. Good stuff, but pricy at $7.50 per lb.

  5. #15
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    Quote Originally Posted by MariaNYC View Post
    Kerrygold unsalted is my butter of choice, too. Available at all supermarkets that I've checked.
    IT'S NOT SOLD IN MISSISSIPPI..... what else is new... we have NOTHING HERE

  6. #16
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    Quote Originally Posted by MariaNYC View Post
    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.
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  7. #17
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    i loooove cultured butter. cultured stuff is good for us

    having said that, i choose what's available based on the following heirarchy:
    pastured US butter
    organic US
    cultured
    anything from he EU/UK
    conventional US

    During the summer, most places in the US will have Organic Valley Cultured Pasture Butter

    Worth every penny.

    K

  8. #18
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    hey we do have that organic valley brand you posted... thats the best i can find! it's what i use....

  9. #19
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    I just remembered HOMEMADE BUTTER! Wouldn't that be better/best if you're using organic heavy cream?
    "It is only with the heart that one can see rightly; what is essential is invisible to the eye."
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  10. #20
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    This might be of interest: http://chowhound.chow.com/topics/385951

    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!
    Last edited by primalpanda; 05-04-2010 at 12:31 PM.

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