Sharon's legendary experiments in butter ageing aside, there is something to
ageing butter. Premium butters are fermented for a few days before churning
to give them more of a tangy/buttery flavor. Cheaper butters have a bit of
yogurt bacteria added to hasten the process.
Cooks Illustrated did blind tasting on expensive premium butters vs cheap
butter. While there was a bit of a difference it didn't show up as much to
most tasters.
Interestingly, Land of Lakes did very well both in the premium and ordinary
butter categories.
I looked at what is being offered as expensive premium butters in the USA
and ironically most of them are ordinary butters in their country of
origin. I have tried them all and, while I've never met a butter i didn't
like, except Sharon's, there isn't much to recommend them over American
butters. Our daily household butter here is Kerrygold from Ireland. It is
the cheapest thing at the market here but sells for a fortune in the States.
Lurpak, from Denmark, is made in monster sized factories from cows that
never see the light of day. The biggest selling French premium in the US is
the one with rock salt crystals in it. That's cheating.
-Bob
On 10/12/07, Dianne Ellsworth wrote:
>
> Was 1996 a good year? (for butter).
>
> Gee, didn't know it was vintage. Is it AOC too?
>
> I've got lots of butter at my place and you're all welcome to it, but it's
> pretty recent, so may not have that nice marbling and nose of the truly aged
> butter.
> Dee
>
> —–Original Message—–
> >From: boogkb@tmo.blackberry.net
> >Sent: Oct 11, 2007 4:32 PM
> >To: Vox <980286c3a15f1c66@moblog.vox.com>, Boogs Sack
> >Subject: BSMA Barco
> >
> >11 Oct.
> >
> >We are now out of the outer banks and in the dismal swamp. Its real name.
> Heading to Barco. The only place we found to stay for 90 plus miles is a
> B&B in Barco. Again a bit less distance than ideal.
> >
> >Pretty strong headwind (cold front starting to finally come in ) today on
> a 5 lane Hiway with narrow but ok shoulder. The ride is on a barrier island.
> >
> >The B&B turned out to be first rate. 1827 house. Xmas decorated, her
> hobby. Loaned us their van so we could get to a rest. A number of miles
> back.
> >
> >To repeat the obvious "do not mess about in George's backyard! "
> >
> >Judi and Bobby have now booked Chez Boog for the holidays. Provisioning
> being planned. Looking for some 1996 butter.
> >
> >Dinner was among the yachts on the intercoastal waterway. Another cole
> slaw, and more crab and shrimp. Home made, still warm, freshly baked,
> potato chips.
> >
> >The chowder, pictured, was fine, no cream. What makes something a chowder
> rather than a soup?
> >
> >
> >
> >
> >
>
>
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