Imported Butters ? ? ? ? ?
I'm curious about peoples experience with imported butter? French, Danish, English...? Either for cooking or just for bread and butter. Do you really taste the difference? Are they worth the extra price? Any favorite / least favorite brands?
Thanks for any help...
I love Plugra. You have to measure it out yourself for baking, as it comes in a big block, but the flavor and texture are great.
I also just tried the butter made from the milk from Parma they use for parmesan cheese. Nice.
I've also used Celles sur Belles (or something similar) butter from France. It's great tasting, but comes in too small a package imho - only 1/2 lb.
Here are the results of a recent taste test from the SF Chronicle. Personally, I find Plugra excellent for both baking and spreading on bread. And it's much cheaper than the others (I think the price they list for Challenge butter is for 8 oz, not a full pound).
Plugra ROCKS. It's the best butter I have ever had, bar none, and the taste difference is definitely noticeable to me in baked goods and spread on things. The smell when you open a package of it is just heavenly. Smells like what butter ought to smell like. Unfortunately, I can't get it locally here. The one thing I miss about living in Altanta was living around the corner from the Dekalb Farmers Market, where I could get Plugra butter cheaper than the regular stuff at the grocery.
Plugra is a favorite of mine.
Lately I've been buying a Danish brand called Lurpak which is really good also. It's perfect for cooking, baking, frying, and spreading.