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And it didn't just look good, it tasted really good—light and mellow and creamy, a little sweet. It would be insanely good on a blueberry muffin.
If you put it out in a table at a dinner table, instead of hoarding it all for yourself, it would be the kind of thing people are impressed by.
Another butter that's a bit of a show-off, Paysan Breton has lovely fluted sides inside its foil paper package. Also, obviously, it tastes very good.
It's very salty at first bite and then mellows out into something that's a little bit sweet and a little bit tangy. It tastes like it came from a farm, not a machine.
It feels like it came to you from a place, a glorious place with nice grass and sunny skies and good hot toast.
This butter is one that French butter fiends freak out about and chefs love. Apparently there's a whole shop in Tokyo that exclusively sells Echire. You can understand why when you taste it.
It's not a dinner-party showstopper like the Beppinno Ocelli, but it's an understatedly elegant butter. It's got a great balance and is just salty enough.
It's the kind of butter that would play well with others but can hold its own in the spotlight too. Many butter packages have images of sunshine, pastures, and cows on them, but Collier's went the opposite direction and wraps its butter in black foil featuring a man who appears to be a coal miner.
Obviously, this immediately endeared it to me, and so I was even more excited by how incredibly delicious this butter is. It's an appealingly bright yellow, and the taste is what I'm always hoping for when I smear butter on toast.
It's bright and clean and a little sweet. It's even-handed with the salt, and has a great buttery aftertaste. It's an excellent butter. Congratulations to the country of Wales.
My mother is Irish, so I grew up visiting relatives in Ireland and eating an incredible amount of Kerrygold smeared on toasts, scones, and soda bread.
Kerrygold is where my love of butter really came from. Which is why it was so nice to see how well Kerrygold held up to the other, fancier contenders.
He's right. It's a classic for a reason. It has a beautiful sunshiney butter taste, and it's much better than it needs to be. If none of the other butters on this list are in your price range or in your supermarket, know that you can pick up Kerrygold and still have some of the tastiest butter ever made.
Among the many mysteries of the UK is how they have figured out dairy so much better than we have. I mean, did you know that there is both double and single cream?
Also clotted cream? The creams alone! Anyway, Double Devon Cream Butter was not one of the entries that I expected to be a heavyweight but indeed, it was very good.
It is steadfast and true, bright and just salty enough. It's just a hair above Kerrygold in terms of its buttery pleasingness.
And given his choice of every single butter we tried to take home, John Winterman took that one. This butter is not discreet.
It's not subtle. It is a rush of tangy, salty buttery goodness. It demands to be noticed. If that's not what you're looking for on your toast, fair enough—this list has plenty of other options that are great and subtle.
But the Vermont Cultured Salted really stood out to me. I kept going back and comparing it to my other favorites and finding that it was a different kind of treat, a sort of over-the-top buttery butter.
It's a peacock kind of butter. It's a Beyonce kind of butter. It's a star, is what I'm saying. If I'm being honest, I'm a little bit annoyed that Bordier butter came out on top.
This is the butter with the biggest cult following, the one that is hardest to find outside of France, and the one that most lists like this cite as the number one, best of all time.
We'll see about that , I thought when, in pure kismet, I found that they stocked Bordier butter in the upscale market underneath our office building.
Stacked up against all these offerings from all over the world, is Bordier really all that special? Friends, I regret to inform you that it is It's a butter with such complexity of flavor that it's insane that all these butters have exactly the same two ingredients: cream and salt.
It's perfectly balanced, sweet and salty, a tiny bit tart, and incredibly harmonious. It is like the first actually warm day after a long grey winter, when you can walk in the park without a coat on.
It is so good that I immediately went downstairs and bought another brick of it for personal use, even though we had upwards of a dozen butters up for grabs in the office.
If you're someone who cares about fancy butter, who cared enough to scroll to the end of this long, long list, then at some point in your life, you should endeavour to taste it.
But if that irritates you and you cannot go to France or to downtown Manhattan, then listen, I understand. There are a lot of good butters out there.
You can always pick up Kerrygold and a baguette and be perfectly content. At the end of the day, most butter is not going to serve you ill.
By Margaret Eby Updated April 10, Save Pin FB ellipsis More. Image zoom. Credit: Photo by Rebecca Firkser. Credit: Courtesy Saxelbry Cheesemongers.
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