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mrsc Aug 27, 2010 08:56 AM

Plugara?

Does anyone know of a place to buy plugara in North County? Trader Joe's quit carrying this European butter. Many thanks!

  1. c
    Cathy Sep 14, 2010 10:58 AM

    Bristol Farms (UTC) has both salted and unsalted $4.29

    1. DiningDiva Aug 27, 2010 07:37 PM

      Interesting discussion of European vs. American butter on this blog - http://joepastry.com/ I thought of Plugra as I was reading through it.

      Actually, this whole site is pretty wonderful if you're a baker, but I digreess...

      1 Reply
      1. re: DiningDiva
        j
        jennywenny Aug 30, 2010 03:44 PM

        Yes, joe pastry is pretty cool! I was extremely surprised to see la plugra butter in Smart and Final in the butter case. I usually shop downtown or at midway, I'm afraid I cant remember which...

      2. k
        Katherine H Aug 27, 2010 04:28 PM

        I saw Plugra at Albertsons in San Marcos this week, though I can't remember whether it was salted or unsalted.

        1. Alice Q Aug 27, 2010 12:44 PM

          not to quibble, but it's Plugra. I think Whole Foods has the salted - in gold wrapped half pound bricks. In case you can't find it unsalted - I've switched to the Straus organic butter at WF. The butterfat content is just as high and I like that it's organic - if it is any more expensive it's just a little bit.

          2 Replies
          1. re: Alice Q
            o
            ospreycove Aug 27, 2010 01:04 PM

            For a real treat, seek out "Organic Valley, CULTURED butter", available salted and unsalted. This has the subtle taste of the ripened cream, it is made in batches; not like "Creamery" butter that is a continuous production technique.

            1. re: ospreycove
              Alice Q Sep 14, 2010 02:38 PM

              I was assuming the person seeking the unsalted Plugra is probably looking for it for baking, but yes - cultured butter is delicious!

          2. SDGourmand Aug 27, 2010 09:42 AM

            Tip top meats in Carlsbad might carry it.

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