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Butter

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In the Oct/Nov issue of "Fine Cooking" there is a step-by-step recipe for making piecrust which only uses butter for the fat. The writer recommends using a "European-style butter" as, apparently, this type of butter "...has a higher fat content (and less water) than most American butters, so is tastier and more supple to work with." Does anybody know if this type of butter is available in Toronto? TIA.

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  1. Stirling butter lists only cream in its ingredients. i saw it recently at leslieville cheese shop on queen west.

    1. I remembered this coming up a long time ago. Not sure if the threads are still relevant enough to help you though.

      http://chowhound.chow.com/topics/427255
      http://chowhound.chow.com/topics/591556