The Difference Between European and American Butter

Re:The Difference Between European and American Butter by kergonath on Saturday April 29, 2023 @05:12AM (#35751367)

> But while the American standard remains, well, the standard, it’s not as hard as it once was to find American-made butter with at least 82% butterfat and all the layered, complex flavors found in European butters.

This is key. If you really look, you can find gems pretty much everywhere even when the standard stuff in supermarkets is terrible. Good stuff in supermarkets is an indication of what local people value overall, so it is interesting from a cultural perspective. However, it is not an accurate view of what local producers can do.

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Re:The Difference Between European and American Butter by wffurr on Saturday April 29, 2023 @07:51AM (#35752066)

Kate's of Maine is an excellent American butter. I buy it over Kerrygold or Finlandia (which are also excellent) because it seems silly to ship butter in cargo ships when there are plenty of cows right here.

If the only other option was store brand supermarket butter, I would choose Kerrygold, but not when there is a local alternative.

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Re:The Difference Between European and American Butter by darkutopiae on Saturday April 29, 2023 @08:27AM (#35752250)

My associates at MIT have switched their families to the carnivore diet. Apparently sugar molecules are like little daggers which stab into and get stuck to the arteries and the fat gets clogged in the arteries because of sugar. No sugar no problems.

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