Can we talk gourmet butter (not kerrgold)?

I like that. I get the unsalted version. I also like the 2 lb rolled packages of "Amish" butter.

The Vermont Creamery culture butter, sold wrapped and sitting in a little basket, is tasty. I prefer the French varieties with the fleur de sel crystals for an “eating” butter (as opposed to the blocks I buy from Costco for baking).

It’s not gourmet but I very much enjoy land o lakes olive oil and sea salt flavor.

Vermont creamery cultured butter has more tang to it which is really good on warm bread. I feel like butter is one of those items where the quality is really in what the cows eat and to get the good stuff, you have to find a creamery that only uses milk from their own, preferably grass fed, cows. Butter from grass fed cows tends to be darker yellow and has a much stronger, more complex flavor, especially in the spring time when the cows’ diets switch to all green grass.

99% or what I use is Land O Lakes, olive oil and sea salt, I've used the Kerrygold, but how I use it I cant tell a difference.

I got some "French Style" butter in a blue apron box, and put it on some sourdough, and it was nothing special.

I only eat hand crafted, single batch, organic, free range, grass fed, artisanal butter made by a small farm collective farm that supports disadvantaged youths.

Plugra on a good fresh baguette should be served in every restaurant.

You talk about downvotes, you get downvotes. You act like you don’t know how this site works

quote:

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You talk about downvotes, you get downvotes.

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TBH otis2 was already downvoted to hell when i commented.

Actually butter made by the restaurant from the cream of a locally sourced dairy farmer served on a baguette also made in the restaurant (if by any chance with flour from a local mill) - is what should be served

But that’s hilarious - just as your suggestion bc plugra is not going to be cost effective for most restaurants