The Ultimate Butter Pagefor Butterlovers aka, Butters of the World Updated July, 2008 - Joanne White
We love butter! We've even held a blind butter tasting, where we found that, like cheese asnd wine, butter is a personal choice. During our travels, we seek out and purchase butters we haven't had before. Butters, below, were purchased in the US (unless noted otherwise).
USA Clover StornettaOrganic Salted & UnsaltedButter and Non-OrganicSalted &Unsalted
A house favorite for cooking - it's one of our local butter choices.
New!Clover Farmstead Organic European-style Butter with Sea Salt (comes in a crock or you can buy it packaged as a crock re-fill).
Organic Valley Pasture Butter - Salted Cultured Butter Limited Edition May-September. This butter is made of milk from cows grazing in summer pasture and thereby is high in naturally occurring CLA & Omega 3. Personally I think lots of "summer
butters" are likely equal in Omega3s but it's a great marketing idea. USDA Organic. Nutritional Info
Organic Pastures Raw Butter This butter made from unpasteurized cold cream has definite cheese-like undertones which we found is either love or hate.
Smith Creamery Roll Butter Smith Creamery is in Louisiana. This big "roll" of butter was good but we were not swooning. The salt is well integrated. and it has real "buttery" flavor but the finish was a bit sour/strange.
Butter & Cheese Co Cultured Butter VB&C culture their fresh Vermont cream churning it into a European-style cultured butter. It is higher in butterfat (86%) than standard U.S. butter. It comes in lightly salted and with sea salt crystals. They sell it in rolls and in a basket form.
Beurremont-Traditonal Butter from New England Is a sweet cream American-style butter. The cream is not aged and does not have cultures added to it.
Sierra NevadaOrganic Vat Cultured Made by the Sierra Nevada Cheese Company, it was new in 2007 and made from organic cream.
Spring Hill CheeseCultured Butter
Made from 100% pure cream, which has been separated from their Jersey milk. We've never been huge fans but some rave about it. It's available to us locally.
Plugra Unsalted or Salted Butter
Made by Keller's Creamery, in Kansas City, MO (who also make Borden and Breakstone products). One of the first European Style Butters which is widely available. The unsalted is the one usually used by the "leading chefs" because of it's high fat and low moisture content. 82% Butterfat.
USA Butter Glossary:
Cultured butter: Has a "culture" (like yogurt) added to the cream to enhance the flavor. The cream and the culture are kept warm and left for a period of time for the culture to develop. Makes for a more distinctive deeper flavored butter.
Butterfat: Higher butterfat means less moisture (water) in the butter, making it richer and denser. It is also better for pastry (makes lighter and flakier pastry and holds together better for rolling). Higher butterfat is also better for cooking, as the burn point is higher. Higher butterfat also means lower ph.
United Kingdom Double DevonCream Butter From the makers of the Devonshire cream in the little bottles. It's traditionally churned using milk from Devon cows which graze on grass. It is lightly salted.
SomerdaleEnglish Butter From the same maker as Double Devon Cream Butter. Comes in salted and unsalted. It's a European-style butter.
Quicke's Traditional Devonshore Farmhouse Butter - Slightly Salted A roll of yellow creamy butter from Newton St. Cyres in Devon. (back label)
Moorhayes Salted Farmhouse Butter This whey butter is made by the
Keens who are famous for their cheeses available through Neal's Year (Keen's Cheddar). Whey butter is made from the whey left over when the curds are removed in the cheesemaking process. Only available through Zingerman's gourmet foods (periodically).
LurpakUnsalted andSalted The Danish cream is soured by use of a starter, (a bacterial culture made from various strains of lactic acid bacteria). The souring of the cream gives Lurpak a fresh lactic flavor which Joanne really likes. It's her butter of choice - even blind.
Cadi Sweet Butter From Catalonia.
Icelandic Butter Really creamy but better in the winter/spring. The summer butter has a more intense "cheesey flavor" which is difficult on toast. The winter butter is lightly creamy and is exquisite with raspberry jam.
Kerry Gold Salted & Unsalted A huge Irish Dairy. Kerrygold also make cheese. It is widely available and made from grassfed cow's milk. As far as I can tell their methods are sustainable (but not organic).
Farmhouse Irish Country Butter Made by Cuinneog Dairy in West Ireland's Co. Mayo from Fermented Pasteurized dairy cream. Cuinneog is Irish for "churn". They also make probiotic butter, but I have not seen it in the USA (the only one I know of). Nutritional Info
Beurre D'Isigny Beurre de baratte - Isigny Ste. MereDemi-Sel This one from Isigny Ste. Mere has large rock salt crystals in it which gives it a crunch. Isigny Ste. Mere also make Doux,
Beurre de baratte AOC, Beurre de baratte Label Rouge, Beurre cru (not available in the US), Beurre AOC source naturelle d'Oméga 3
(never seen this one)
La Baratte des Gourmets - Demi-sel croquant de I'lle de Ré
Jack's latest salted butter favorite. He can't get enough of this one and we try and keep it in stock. It has large salt crystals embedded in it. If you don't like salt this one is not for you.
Pamplie - Beurre de Baratte Extra fin - fleur de sel de I'ile de Re - Charentes Poitou
It has salt crystals in it. The co-op which produces the milk for Pamplie collects 60.000 liters of milk per day. The dairy of Pamplie is located in Poitou-Charentes, in Gatîne, in middle of the county of Deux Sèvres.
Beurre Echire- AOC Beurre des Deuz-Sevres
Échiré butter is made from milk collected within a specific area, officially designated by the Société de Laiterie Coopérative d'Échiré. Comes in different packaging (ie. basket, block) and unsalted or slightly salted. (Blue label is unsalted)
Grand FermageA.O.C. Butter from Charentes Poitou - Doux Eurial Poitouraine uses milk from the producers belonging to three co-operatives, Colarena Presqu'île, Poitouraine and UCAL. It appears their products are distributed by Soignon. They also make Noirmoutier sea salt Butter as well as a Biologique version of Grand Fermage (but I've not seen either in the US).
Celles sur Belle Beurre Grand Cru AOC Charentes-Poitou
French Butter Glossary: Baratte: Churned Demi Sel: Semi-Salted Croquant: Crisp or Crunchy Doux: Sweet (usually denotes unsalted) Cru: Raw Biologique: Organic A.O.C: Appellation d'origine contrôlée
Italy Fattorie Garofalo Burro di Bufala Butter made from Buffalo Milk. Fattorie Garofalo are primarily a Buffalo Mozzarella maker in Capua, Italy. A recent find at Whole Foods in CA.
Delitia Parmigiano Reggiano Butter Butter made from the cream left over from Parmigiano Reggiano production. Really balanced and really great. Make sure your source is fresh as it's a delicate butter.
Defendi Burro Tradizionale A butter we like but do not love - we like the Delitia butter better.
Appennino Organic Butter - Parmigiano Reggiano Here's another Parmigiano Reggiano Butter we liked - but have yet to find again. It isn't quite as balanced as Delitita but very good and organic!
Castelli Butter of Parma Gran Selezione
Castelli is a large Italian Cheesemaker. The butter is made Italian pasteurized cream from the Parma region famous for it's Parmigiano Reggiano.
Mantuanella Farmstead Butter from Aziola Agricola Levaste Made by what looks to be a larger cheesemaker in Borgoforte, Italy. 83% butterfat. Recently purchased at Whole Foods in CA. New Zealand
Anchor - Pure New Zealand Butter Is a relatively new import to the US. We weren't big fans, finding it not very balanced.
Atalanta - Unsalted From what I can find on it, it is now a product of New Zealand rather than Australia. We liked it and found it creamy with an almost floral element to it.