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Other than the butter I used to churn as a child on the farm, the best butter I have found has been the President brand, out of France. The other day though, I found what I believe to be an even better butter. Trader Joe's Cultured Butter from Brittany in France.
Life is too short to work with common, insipid, everyday butter. Trust me on this.

Agreed! Good butter(lots of it) on a slice of warm banana bread is about the best damn thing I've ever eaten!

Years ago I was told to always buy and use un-salted butter. It would be fresher and have more fat. I have no idea if it is true or not, and honestly not even sure who told me. Lol. It just stuck with me and thats what I buy. Smith Brothers Un-Salted.

I'll have to try the Trader Joes.

All the dairy cows is Wisconsin, USA, and butter has to be imported? I don't want to sound like mohick, shudder, but what do I know?

Mooner, unsalted butter does not have more fat, just no salt. I use unsalted butter for baking, but for everything else, I go with salted butter.

Wabigoon, it's not the amount of cows in America, it's about how the butter is made. Here is an article that explains the differences. Bottom line is that French, or Euro butter in general, has higher butterfat, and is cultured. American butter is just not as tasty, as good for baking, or much of anything else.

http://www.thekitchn.com/whats-the-difference-between-european-and-american-butter-229135

Makes everything taste better !!!!!!!!!!

I'll take your word on the butter Sam.

My bride loves Trader Joe's. I'll ask her to pick up some of that butter on her next trip. Thanks.

Damnit! I was just there. Thanks Sam!

Mike

Those are excellent BUT the local Amish butter at the Farmers Market takes AND bakes the cake. And it's about the size of a giant whole bologna!!

Impossible to be beat great butter!!

About what is the cost of that butter?? The dairy gold from Ireland is fantastic but price is a killer!!! Yes the amish butter is the best if you are high enough on the list to get some !!

We live in an Amish area, so we get unsalted. It is more expensive than the corporate brands, but the taste difference is remarkable.

Probably the main difference is the cows. America is big on Holsteins because they produce lots of milk. Jersey's and Guernseys, have a higher butterfat content but less milk on average. Individual cows might vary. Could be feed difference too. I know that some things make milk taste different but without knowing what each is fed, how would one know? miles

they always told me to use unsalted butter and go from there.

my grandmom use to make homemade butter from guernseys & jerseys and sell the extra at the farmer's market. made it in a handcarved maple mold.

anyways, the food source (grass & weeds) makes a ton of difference in flavor based upon time of year. the flowering of certain weeds will make or kill the flavor of milk and related products. and whether it's wet, rainy, very dry weather. the dry weather tends to concentrate the flavors in the plants.

Yeah bet you got a point there, saw few if any holsteins in ireland, cows pretty well pampered also. about like pets instead of just (milk factories).

When we milked our own, I never noticed much difference in taste except for wild onions/garlic or bitterweeds. They were bad. Probably some other stuff out there but that is what I remember. miles

The Kerry Gold butter from Ireland is very good.

what makes or breaks butter for baking is the fat and moisture content. We made awfully good butter back in the day. I still have the old churn. American commercial butter just does not cut it. Too little butterfat, and too much moisture.

OK, I have to say thank you, the Trader Jacques butter is outstanding!

I used to work with several Irish immigrants, they said butter was one of the things most missed from Ireland. Amish butter was the closest they could find.

That's what we use. Unfortunately Trader Joes won't open a store in Alaska (they'd make a killing) so we go the Costco route.