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Continue Continue. Get priority slots with bbstar membership. Know More. Some more suggestions. My Basket. Butter is great. This is probably not news to you.
It makes things taste good. But to me, there are two kinds of butter. These butters are wonderful.
We even gave them their own ranking. But they are not what I reach for, given the option, when I have a particularly nice crusty bread or a biscuit just dying for a smear of butter.
Then, I go for the fancy butter. I tend to only use fancy butter when butter is the star of the show. They add something more than just luscious fattiness to a dish.
A good fancy butter, in my opinion, reminds you that it came from somewhere specific. You're aware that it came from an animal that ate grass and stood in the sunlight.
Like wine, it has a terroir. But which is the best fancy butter? Which is the block of butterfat that's worth dropping your extra hard-earned cash on?
To make a determination, I did a taste test. Has it been done before? Had I done it before? I had not.
First, our intrepid Culinary Editor Rebecca Firkser and I sourced 14 fancy butters that were available to us, via both regular and specialty grocery stores.
We aimed for things that you could obtain without bribing anyone to fly over from France with a cooler. We included two butters from our grocery store test , President and Kerrygold, that are the higher-end offerings at most supermarkets.
All were salted, as is my personal preference when purchasing something that is mostly to be smeared on bread. I tasted each butter on sourdough bread and on a radish.
At the end I was very happy, and also sort of high on butter fat. Here are the butters, ranked from worst to best.
I was rooting for this butter. It's made in Amish country and has a very yellow color, which, if obtained naturally, is usually a good sign for a butter.
It came in a much larger hunk than the other butters, a full pound, while most of the butters clocked in at 8 ounces. But, alas, it was the least favorite of the tasting.
It wasn't salty enough, and it was unremarkable in flavor and texture. It's butter, how mad can you be about it?
But it's not what I'm looking for when I'm investing money in high-quality dairy. This butter, which came in a pot, was also light on salt and pretty unremarkable.
I appreciated that it was cultured, meaning that the cream had been allowed to ferment slightly before being churned into butter.
It gave the butter a slight funky note. But it wasn't very memorable and it wouldn't be much of a step up from the sticks of butter I have hanging out in the fridge.
President is a higher-end French butter that's widely available at supermarkets, which is a nice thing to be. It's a solid industrial butter with a nice mellow aftertaste, and I wouldn't be ashamed to bring it to a party.
It ranked pretty highly in our previous grocery store butter ranking , and I can see why. In less illustrious company, it would definitely be a more serious contender.
As it was, it wasn't anyone's favorite, but it wasn't anyone's least favorite. I came into the tasting as a fan of Ploughgate's maple butter, which has a nice salty-sweet-funky balance.
So I was excited to try the straight-up cultured salted butter they make, but it ended up not being my favorite. The truth is that the further into high-end cultured butter you get, the more the gap between cheese and butter closes.
This butter reminded me of that—it tasted very cultured, with almost a yogurty tartness to it, and a strong funky note. I liked it with radishes, but it was a little bit too assertive for bread.
It's butter that challenged you, which is interesting, but not exactly what I was looking for in a fancy butter.
This butter was sort of fudgey in texture, though it had a good distribution of salt and a smooth aftertaste. It wasn't the best, it wasn't the worst.
Our maitre de beurre noted that it would probably go especially well with scrambled eggs or over popcorn. This kind of butter is why the phrase "smooth like butter" exists.
It has a nice cultured taste, a slight tanginess that doesn't overwhelm the butter's essential fatty, butteriness, but balances it.
The salt was distributed nicely throughout. It would be just the thing on toast, or balanced with something sweeter like jam. Unsurprisingly it performed best with the bread, rather than the radish, but it has a nice, clean mouthfeel with both.
This is a show-off butter. It comes in waxed paper secured with grommets, and it brags that every pat of it is sold with a hand-embossed design on top, and lo, it was true.
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.