Favorite Butter - Worldwide
Nov 1, 2010, 3:45 pm
#62
Join Date: May 2008
Location: YYZ
Programs: AC*SE, SPG Gold, HH D
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I buy local creamery butter - the closer to home and the more hand-processed, the better. In Montreal I always bought Patrimoine, I'm still looking for a good Ottawa alternative.
Chowhound thread discussing it here. Guess who I am
Chowhound thread discussing it here. Guess who I am
Nov 1, 2010, 5:30 pm
#63
Join Date: Aug 2010
Location: BKK
Programs: AA Plat, HH Diamond, SPG Gold
Posts: 2,395
Fresh butter in Denmark...
OH
MY
GOD!
"Would you like a little butter to go with your bread, Ma'am?"
"Um... no thank you... but I'll have a little bread to go with my butter... or... well... maybe just a spoon please?"
Seriously. I nearly had a When Harry Met Sally moment. Sigh.
Otherwise, the only decent commercial butter widely available in the USA is Kerrygold Irish. Hands down.
Lurpak has consistent quality issues that seem related to shipping/handling (at least in So Calif). It's always "off" like it's been allowed to get too hot, or maybe is just plain old.
Still trying to identify the best option in Bangkok... nothing has wowed me yet.
OH
MY
GOD!
"Would you like a little butter to go with your bread, Ma'am?"
"Um... no thank you... but I'll have a little bread to go with my butter... or... well... maybe just a spoon please?"
Seriously. I nearly had a When Harry Met Sally moment. Sigh.
Otherwise, the only decent commercial butter widely available in the USA is Kerrygold Irish. Hands down.
Lurpak has consistent quality issues that seem related to shipping/handling (at least in So Calif). It's always "off" like it's been allowed to get too hot, or maybe is just plain old.
Still trying to identify the best option in Bangkok... nothing has wowed me yet.
Nov 1, 2010, 6:26 pm
#64
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Join Date: Mar 2008
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That is my exact issue with Lurpak, and I this is even at a store that takes the highest care to ensure the proper temps etc, so it would most likely be outside of their supply line that it happens...
Nov 3, 2010, 5:16 pm
#65
Join Date: May 2008
Location: YYZ
Programs: AC*SE, SPG Gold, HH D
Posts: 1,130
I had an experience like that recently when I had the opportunity to eat at French Laundry. They brought out these absolutely gorgeous butters, one salted, one unsalted. We gobbled them down, slathering them thickly onto the bread that was brought out for our enjoyment.
Heaven. Pure and simple.
Nov 4, 2010, 8:46 am
#66
Join Date: Aug 2010
Posts: 13
Mine is Celle Sur Belle... because it feels like ice- cream in the mouth. I absolutely love it. Kerrygold from Ireland also has creamy flavor but I place it at second.
I guess you have not tried Celle Sur Belle...
Fresh butter in Denmark...
OH
MY
GOD!
"Would you like a little butter to go with your bread, Ma'am?"
"Um... no thank you... but I'll have a little bread to go with my butter... or... well... maybe just a spoon please?"
Seriously. I nearly had a When Harry Met Sally moment. Sigh.
Otherwise, the only decent commercial butter widely available in the USA is Kerrygold Irish. Hands down.
Lurpak has consistent quality issues that seem related to shipping/handling (at least in So Calif). It's always "off" like it's been allowed to get too hot, or maybe is just plain old.
Still trying to identify the best option in Bangkok... nothing has wowed me yet.
OH
MY
GOD!
"Would you like a little butter to go with your bread, Ma'am?"
"Um... no thank you... but I'll have a little bread to go with my butter... or... well... maybe just a spoon please?"
Seriously. I nearly had a When Harry Met Sally moment. Sigh.
Otherwise, the only decent commercial butter widely available in the USA is Kerrygold Irish. Hands down.
Lurpak has consistent quality issues that seem related to shipping/handling (at least in So Calif). It's always "off" like it's been allowed to get too hot, or maybe is just plain old.
Still trying to identify the best option in Bangkok... nothing has wowed me yet.
Last edited by cblaisd; Nov 4, 2010 at 5:25 pm Reason: merged poster's two consecutive posts
Dec 5, 2010, 8:27 pm
#68
Join Date: Oct 2005
Location: YVR but often E1
Programs: BA Silver, FI, AC
Posts: 1,243
Mmmm, very good it is. Keeps its flavour when frozen for a few months as well. Another Icelandic gift to the world is this, one of the best I've ever tasted.
Yeo Valley organic butter in the UK is quite good as is Loseley Summer Meadow, a good everyday butter. But nothing quite beats the butter I bought at the Neal's Yard Dairy shop at Borough Market, made from clotted cream. Lightly salted with a higher fat and lower water content than other butters - so bad for the arteries but so delicious.
Yeo Valley organic butter in the UK is quite good as is Loseley Summer Meadow, a good everyday butter. But nothing quite beats the butter I bought at the Neal's Yard Dairy shop at Borough Market, made from clotted cream. Lightly salted with a higher fat and lower water content than other butters - so bad for the arteries but so delicious.
Dec 6, 2010, 10:48 am
#69
Join Date: Nov 2009
Posts: 737
I remember eating this on an icelandair flight around 8 years back. Fantastic taste. I have yet to find this in any midwestern store.
Dec 6, 2010, 10:54 am
#70
Join Date: Nov 2009
Posts: 737
Dec 15, 2010, 2:21 pm
#71
Join Date: Feb 2005
Location: Vancouver, BC
Posts: 1,552
Apparently, I'm missing out... 
Any suggestions on where to definitively find Kerrygold butter in Washington state (preferably north or Seattle)? Apparently it's not sold in Canada. Had the wife check out a Fred Meyer and Albertsons (in Bellingham) which are on their "where to buy" website page (and a few other stores) but she wasn't able to track it down.
TIA
Any suggestions on where to definitively find Kerrygold butter in Washington state (preferably north or Seattle)? Apparently it's not sold in Canada. Had the wife check out a Fred Meyer and Albertsons (in Bellingham) which are on their "where to buy" website page (and a few other stores) but she wasn't able to track it down.
TIA
Apr 1, 2011, 9:35 pm
#72
Original Poster
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Well, just when I went to Zabar's to score some Anchor Butter, they're out. Apparently their distributor is having issues 
So, I'm now enjoying Pamplie (salted) and Pascal Belleivaire (sweet)
I'm headed to London soon & will be on the lookout for something new to try.
Worst case scenario I'll pick up a fresh supply of Pascal Belleivaire as I understand they now have a retail outlet there. ^
So, I'm now enjoying Pamplie (salted) and Pascal Belleivaire (sweet)
I'm headed to London soon & will be on the lookout for something new to try.
Worst case scenario I'll pick up a fresh supply of Pascal Belleivaire as I understand they now have a retail outlet there. ^
Apr 2, 2011, 1:55 am
#73
Moderator: UK and Ireland & Europe
Join Date: Jan 2003
Location: Biggleswade
Programs: SK*G, Lots of Blue Elsewhere
Posts: 13,611
Not sure what make it was (think it was a local co-op) but I've never had anything as good as the butter I had on Guernsey last summer.
In fact, the only country I've been to that comes near for milk in general, oddly, is Japan.
In fact, the only country I've been to that comes near for milk in general, oddly, is Japan.
Apr 2, 2011, 8:16 am
#74
Join Date: Apr 2008
Location: Ireland
Programs: Aerclub
Posts: 200
Kerrygold salted pure Irish butter. I believe 8 oz is usually about 5 bucks here but honestly I don't look at the price. I am a cook and you can really tell the difference cooking with it, especially in sauces. I pretty much only use it for cooking though. For toast and other stuff I usually just use Land O Lakes or something like it.
100% agree, it is a beautiful creamy butter which makes the most beautiful mashed potato. Spread it on homemade warm Irish soda bread!! Yum yum^
Apr 2, 2011, 9:41 am
#75
Join Date: Mar 2007
Location: Across the pond
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Posts: 750
You guys should try churning butter yourself. Store bought butter doesn't come close and there are a few ways you can go about doing this:
a) Buy unpasturized milk. Boil it and let it cool until you see the layer of cream on top. Separate the cream in a different container and churn away..
b) Or if its hard to find unpasturized milk then buy heavy whipping cream and churn that. Keep churning past the whipped cream stage and once the whey starts to separate you will be left with fresh butter!
You can add herbs or salt for taste or leave it as is! You can also churn it to the consistency that you like (if you are consuming it fresh). It tastes amazing!
It does require some elbow grease but that is well worth it!
a) Buy unpasturized milk. Boil it and let it cool until you see the layer of cream on top. Separate the cream in a different container and churn away..
b) Or if its hard to find unpasturized milk then buy heavy whipping cream and churn that. Keep churning past the whipped cream stage and once the whey starts to separate you will be left with fresh butter!
You can add herbs or salt for taste or leave it as is! You can also churn it to the consistency that you like (if you are consuming it fresh). It tastes amazing!
It does require some elbow grease but that is well worth it!