We do, but only a half stick (few days supply) at a time.

I haven't knowingly tried Kerrygold or many of the others mentioned on this thread, but I have tried at least a dozen US butters. I can't tell them apart. One that I can tell apart, and don't care for at all, is the New Zealand made Anchor found in almost every restaurant in Hong Kong, Thailand, and Singapore. It says salted, but it must only have 10% that of normal butters in the US. Even when you add salt to it, it still lacks much flavor. Almost like using Crisco.