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Kerry Gold butter? Best Cdn brand butter avail in BC?

question about Kerry Gold butter - can we get that up here? I looked at my neighborhood Super valu but couldn't see it - therefore bought some at the Safeway in Lynden the other day (i know it's very good price at TJ's too) ---- i'd never tasted KG before tho had read about it --- so now that i have - how is it better than good Cdn butter? Tastes a bit same to me as Cdn butter (and diff than USA butter which has a slightly sourish taste to me - almost like margarine, like Lactantia)

do you use KG strictly for eating on toast, bread, etc - or do you cook with it?

ALSO - if you were to buy the best Cdn butter - at a price, as we all know - what brand would it be here in BC?

i'm not a butter expert - tho i cringe when people serve non-butter "substitute"

I look fwd to learning more about this ....

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  1. I haven't seen KG butter where I shop.

    Butter, like most dairy products, is subject to import quotas so it is near impossible to buy the good stuff.

    Thomas Haas uses a New Zealand butter according to this G&M article. They don't mention it by name. I would love to source it. http://m.theglobeandmail.com/life/foo...

    IIRC you can get good local "artisanal" butter at Les Amis du Fromage.

    2 Replies
    1. re: fmed

      My guess would be Anchor butter which is probably the most popular butter coming out of NZ.

      1. re: fmed

        I had no idea you could buy butter at Les Amis. Man, I have got to hand it to those people - they always seem to have just about anything, if you ask for it. The back of the store is like Mary Poppins's carpet bag - no matter what I want, if I don't see it in the case they will still have it somewhere in the building... :-)

      2. I don't know if it's even possible for a small BC producer to make their own artisan butter, due to weird milk board rules that require all producers to pool their product. A friend of mine did some research and found out that Gort's Gouda Farm in Salmon Arm may be this province's only producer of organic butter who actually process their own product, and ONLY their own product. Occasionally this butter shows up for sale at Ethical Kitchen in North Vancouver, but at a really shocking price. It's good, but not THAT good!

        I suggest making regular trips to Trader Joe's to buy Kerrygold butter, if you're looking for something special (they also have a great price on organic butter at $4.79/lb, but it may suffer from the sourish taste you described -- I haven't personally had that issue with their butter). Once at the food co-op in Bellingham I found Organic Valley Limited Edition butter, which is made from 100% grass-fed milk in the summer and WOW, is it ever delicious, especially when slathered on a fresh slice of Bread Affair bread, toasted so the butter melts and oozes through the bread...

        6 Replies
        1. re: geekmom

          Farmhouse cheese Abbotsford make their own butter, and it is very good, although being "cultured" some find the taste a bit strong. It's also not cheap. I usually pop over the border for butter, there are all sorts of nice farmstead butters in Washington state, For example Golden Glen creamery farmstead butter (goldenglencreamery.com) (my fave) and Breckenridge Farm sweet cream butter. (www.dairybest.com). You can get up to $20 of dairy per visit per person. Strauss creamery organic butter ($9 for a lb in WA) is a nice high fat (85%) european style butter.

          1. re: jcolvin

            Thank you very much for this information! I will make a note of it for next time I do a grocery run in B'ham. Sadly, my grocery shopping buddy has gone on the Paleo diet so the butter won't motivate her the way it used to...

            1. re: geekmom

              Butter is just good old animal fat. I think it should be part of the paleo diet.

              http://paleodietlifestyle.com/the-man...

              1. re: jcolvin

                Well, I would agree with you but my friend is doing a very strict version of the diet as she suspects food allergies in her family & wants to completely eliminate common allergens (grains, dairy). I'm sure she must miss butter tremendously. Maybe I should send her this article. *evil grin*

                1. re: geekmom

                  If she is avoiding allergens, suggest to her that she might want to try avoiding all dairy for 2 weeks, then just try avoiding milk (but having butter), then try just avoiding butter (but having milk). sometimes people can handle one but not the other.

                  1. re: merrua

                    Thanks, that's a good thought.

        2. interesting article that you found FMED

          i had no idea the big foil-wrapped pound / half-pound size of butter IS the law here in Canada. I have always much preferred the American packaging - way handier (four cubes of individ wrapped per pound)

          i'll have to ask around and find an ON friend coming out west to ski or something! I'd love to try that Stirling product

          http://m.theglobeandmail.com/life/foo...

          7 Replies
          1. re: Georgia Strait

            I'm pretty sure I've seen Canadian-made "artisanal" butter at Benton Bros on Granville Island as well as Les Amis.

            And yes it is expensive, that is one of the many consequences (both good and bad) of supply management.

            1. re: Georgia Strait

              The foil wrapping maybe the law but I've definitely seen a lot of butter in the 'stick' format that's more common in the US. For example, the President's Choice 'country churned' unsalted butter is packaged in cardboard with 4 foil-wrapped sticks.

              1. re: NoMoreSnuggles

                I wonder how they got around that rule. It's one of the more bizarre aspects of the milk board rules that were outlined in that G&M article. I vastly prefer buying butter in sticks since I bake with it so much.

              2. re: Georgia Strait

                But the article doesn't say the pound/half pound is the law, just the foil wrapper

                "You can’t do much about packaging (butter must be sold in a printed foil wrapper) ..."

                1. re: Anne M

                  It's been a while since I bought the PC butter that comes in sticks, but I could swear that it's packaged like the US butter - four sticks in wax paper inside a waxed board box. Curious.

                  1. re: geekmom

                    My regular butter is PC Unsalted. It comes in four foil-wrapped sticks inside a box (they also sell salted the same way). I can also buy Lactancia in the same format.

                2. re: Georgia Strait

                  GS, your comment in the thread about crackers reminded me that I never followed up here about the Stirling butter. I called the dairy manager at the Park Royal WF and asked about it, but unfortunately they are not stocking it in the BC stores nor do they plan to.

                3. Wegman's sells Kerry Gold. They put it next to the Plugra butter. I boiught some Kerry Gold once and then looked at the expiration date. It was more than a year in the future! They must have every preservative known to man in it. And I did not much care for the taste either. If you're after good butter, try some Plugra. Or find some Amish or Mennonites close by.

                  1 Reply
                  1. re: Enigma3

                    Enigma3, you might have missed that this discussion is taking place on a BC (Canada) board. We can't buy Plugra here, or in Washington State. And the Amish & Mennonite communities here are bound by the same stupid dairy board rules that all the other milk producers in Canada are stuck with, so they can't sell their own butter.

                  2. One more thought. If they will ship it, get some French butter from Dean and Deluca. They have more than one variety of fresh French butter.

                    4 Replies
                    1. re: Enigma3

                      I guess here is where I admit the desperate lengths I will go to get good French butter. Happened to be in Zabars in Manhattan and stumbled across some French butter. Spent the next hour wandering the neighbourhood searching for a insulated lunch bag or similar cooler. Finally found a kid's one at Toys R Us. Went back, bought 6 blocks of butter and giant ziploc bags.When we checked out of the hotel, asked for ice, jury rigged icepacks with ice cubes and ziplocs, stuffed them and the butter in the insulated bag and quadruple sealed it in even bigger ziplocs and stashed it in my carry-on luggage. It was worth it.

                      More on topic, Les Amis on W 2nd has a locally made butter whose name I can't remember. Around $8 or $9. Good but not great.

                      1. re: mrbitterpants

                        My dad did the same for me but with salted caramels (which maybe counts as butter!) before coming home on an overseas flight. Only he left the iced bag of caramels in the hotel :( I felt more bad for him than about the left-behind sweets.

                        Is the butter @ Les Amis from Farm House?

                        1. re: queueueuq

                          I just phoned and asked them about this and yes, it is from The Farm House in Agassiz. They don't have it all of the time, but the guy was happy to put my name on a list and call me when they get some butter in. He had no idea what the fat content of the butter is, though.

                        2. re: mrbitterpants

                          I love this story. I would totally do this. Or ditch my clothes in order to pack more cookbooks into my suitcase on the way home...

                      2. Not exactly on topic, but might be interesting to some...

                        For those who are in the unpasteurized milk program, most of the places will let you order extra cream with your pickup. We did this a couple times this summer and made butter out of it and then threw it in the freezer.

                        It is quite easy to do and we used a nice grey salt to salt it. It is effing amazing and just ridiculously good.

                        Thought I'd throw that out there for those who are interested.

                        Cheers.

                        11 Replies
                        1. re: Jzone

                          wow, how did you make butter?
                          this is all very interesting

                          i was also reading an article today (a bit out of date, true) about the butter judging results from the Royal Winter fair ---- cheese, butter, maple syrup categories and more.

                          1. re: Georgia Strait

                            The first time we tried it with the cream from the milk we order. Put it in a mason jar and shook it for about 10mins. That's it. It solidifies into butter with the buttermilk separate so you just strain them and wash the butter to get all the buttermilk out (otherwise it goes rancid much faster). The first time we made buttermilk biscuits with the buttermilk and used the fresh butter on them right out of the oven. It is hard to describe how good it was. Photo of the first batch of butter below.

                            Now for larger batches we use the stand mixer (kitchenaid) and it takes a little less time but no shaking and still tastes great.

                             
                            1. re: Jzone

                              How about making clotted cream with it?

                              1. re: jcolvin

                                Not really familiar with clotted cream. We've made creme fraiche and paneer from the milk that both turned out great. Also a saganaki like frying cheese that was really cool.

                                1. re: Jzone

                                  Well, it's just about the best thing there is. Fresh scone, home-made strawberry jam and big dollop of clotted cream. You really need not-ultra-pasteurized heavy cream (higher fat content than whipping cream), which is just about impossible to buy in dairy-Nazi Canada (no heavy cream for you!). It's half-way between whipped cream and butter and should be thick, yellow and absolutely delicious. You can buy small glass jars of it imported from England which you should try, although it's not as good as the home-made stuff.

                                  1. re: jcolvin

                                    Agreed. Clotted cream made from very heavy, unpasteurized cream is the BEST thing to spread on a scone. I think I may already have mentioned it in this thread but you can buy really nice unpasteurized (aka raw) cream from the food co-op in Bellingham -- and possibly in other natural foods stores in Washington State. If you're in a raw milk cow-share or know someone else who is, that's an option too.

                                    Then when you have a long day at home and no other need for your oven, you can try it out. I used this recipe http://www.cupcakeproject.com/2009/09...

                              2. re: Jzone

                                Exactly. We made butter in elementary school - shake up cream in a jar. We passed it around the class so everyone got 30 seconds or so of shaking. Regular grocery store cream works fine.

                            2. re: Jzone

                              That's good to know. I'm not a fan of raw milk but I do pick it up in Bellingham from time to time for specific cooking projects. I can see it's time to pick up a pint of raw Jersey cream and have a go at this very worthwhile project :-)

                              1. re: geekmom

                                Just an FYI you don't have to use raw/unpasteurized milk, I just mentioned it because we kinda decided to make butter because of it. Coincidence only really :) Any good cream should work.

                                1. re: Jzone

                                  That's a good point. Sometimes I pick up more cream at Avalon than I end up needing, and making our own butter would be a fun way to use it up before it goes bad. But I think for things like cheese & clotted cream, you really do need to be using raw milk or cream to get the best possible outcome.

                                  1. re: geekmom

                                    this past summer i made some "easy" devon cream (to go with jam scones) --- it was one of the hottest summer afternoons and it held up really well for the short time that it took for everyone to dive in to it - so to speak
                                    for about 2 cups of product, use half a brick of softened cr cheese (4 ounce) and one small container 250 ml of Cdn whipping cream (usually in the pink carton) --- blend together well with an electric hand-held beater - add salt / sugar to taste - put in to a glass serving dish, cover and fridge til serving time. Everyone loved it.

                            3. I checked Benton Bros. on GI today. They carry Cows from PEI, sea salted. $6.95 for a half pound. I didn't see any package information on fat content. No idea how it tastes.

                              1 Reply
                              1. re: Anne M

                                I've seen Cows butter at Sebastian & Co, the organic butcher in Dundarave in West Van, too. I haven't tried it either. I really should!

                              2. i went on a butter research mission yesterday - as much as one can at an IGA Marketplace,m, well, it was a very rainy day ; ) -- and i read the labels but cannot see where milkfat percentage is specified on the labelling.

                                i was surprised by this as MF % is clearly shown on other dairy products, like cottage cheese, yogurt, milk etc

                                did i miss something in that micro-print on the butter foil?

                                9 Replies
                                1. re: Georgia Strait

                                  I don't think so, GS -- I just checked the wrapper of the butter I have in the fridge (Canadian, from Foothills Creamery in Alberta) and there is no MF% shown either. You know, I never thought about this before, but you're absolutely right - everything from sour cream to yogurt and, of course, milk is very clearly labeled with the fat content.

                                  1. re: geekmom

                                    i just looked in my stash of US grocery treasure --- and checked some Kirkland (costco) USA organic butter and it simply says something to effect of "this product meets all requirements for labelling" (as in Grade AA)

                                    yet even the little plastic pkg of CDN McClarens (the pressed cheddar-flavor cheese that one uses in that recipe for rice crispie cheese crackers) - it says MF 31 or something percent.

                                    i must say in my research mission this past Sunday - i noticed that the mandated CDN foil butter wrappers are often torn and ugh - who would buy that! --- whereas the USA butter is usually in a cardboard pkg then quarter-wraps inside.

                                    well - hopefully this fall sunshine FINALLY today after our catch-up +/- 200 mm of rain will generate some nice green late-season grass for the few commercial dairy cows that get to go outside in the pasture. Remember the old Pacific brand milk label - pastoral scene w/ beautiful Mt Cheam or one of those mtns out there in the Valley.

                                    1. re: Georgia Strait

                                      That's another problem with the Canadian dairy system. Free range eggs you can get. Free range milk, not so much.

                                      1. re: jcolvin

                                        I agree. And my friend in Maple Ridge can raise a smallish flock of hens and sell me their incredible eggs directly but she can't raise a small herd of dairy cows and do the same with their milk. There's something wrong here.

                                        1. re: geekmom

                                          Here's what looks to be some great butter out of Ontario, including an 84% high-fat variety. I don't know why nobody in BC carries it. http://www.stirlingcreamery.com/

                                          edit: looks like it might be available in BC but only as a foodservice (restaurant/commercial product)

                                          1. re: jcolvin

                                            Wow, what a find! World's 30 great butters list... who knew such a thing existed?

                                            I will see if I can track some down when I'm next in Ontario. Thanks, jcolvin.

                                            1. re: geekmom

                                              Talked to them and Whole Paycheck here will be carrying their butters soon!

                                              1. re: jcolvin

                                                Cool! Thanks for doing the footwork. I will look for it next time I'm in WF.

                                      2. re: Georgia Strait

                                        Actually the foil wrapping is pretty useful - you can save it to grease baking pans or cover fish in the oven. Whereas the wrapping + box + individual sticks just seems wasteful to me (most of my baking is done by grams not tablespoons though)

                                  2. I haven't tried it yet, but I just found this company that makes hand-churned butter from BC organic milk -- http://www.churnbutters.com/

                                    I'll check them out at the farmer's market tomorrow. They sell both plain (salted or unsalted) butter, and flavoured butters.

                                    7 Replies
                                    1. re: geekmom

                                      Are they still showing up to the farmers markets? Their site says last weekend was it :-(

                                      1. re: Jzone

                                        I get the newsletter for Artisan Markets & it says they will be at Burnaby market on Saturday & at Ambleside on Sunday, so it's not too late I think!

                                        1. re: geekmom

                                          look for this bread to go w/ your butter!
                                          http://www.gesundheitbakery.ca/Farmer...
                                          (his dad is at the farmer markets in Kelowna area - wine country bakery)

                                          1. re: Georgia Strait

                                            Yes, they are at the Burnaby market every week but we are fairly die-hard Bread Affair fans so we usually get our bread there. What do you buy from Gesundheit, GS?

                                            1. re: geekmom

                                              well, we usually buy from his dad - in okanagan - the pretzel buns stand out in my mind - there is also a poppy seed bread loaf (rolled up) that we like too (very european)

                                              re: pretzel buns - take butter to the market w/ you --- i think it's legal to eat while parked in the car - haha!

                                              did you see this thread over on the general topics --- all about those of us who like cold butter - lots of input about Anchor butter too.
                                              http://chowhound.chow.com/topics/874105

                                      2. re: geekmom

                                        I had a lovely chat with the lady who owns Churn at today's market. She said her cream comes from Avalon & she generally has a MF% between 84-87%. It varies because the butter is hand churned so it comes out a little differently each time.

                                        I mentioned that I have big plans to conquer my nemesis pastry this winter & would like to be able to buy larger amounts of the butter and she said that she's happy for us to stop by her facility on Winston St in Burnaby if we want to arrange to pick up our butter. This sounds great because I can combine it with a stop at El Comal to buy freshly made corn tortillas!

                                        She has a very intriguing selection of flavoured butters -- both sweet and savoury -- but I resisted & just bought a 125g large round of the plain unsalted butter.

                                        1. re: geekmom

                                          Nice! I hope she doesn't get hassled by the dairy police for not wrapping her butter in approved bilingual foil or some such nonsense.

                                        2. This discussion has really intrigued me so yesterday my family (husband, 11 yr old son and I) devised a pseudo-scientific blind taste test of four butters:
                                          1. our control butter - unsalted Foothills creamery butter from Calgary, which is the cheapest one I can find around Vancouver
                                          2. cultured, unsalted butter from Farm House in Agassiz http://www.farmhousecheeses.com/
                                          3. cultured, unsalted butter from Churn, based in Burnaby and made using Avalon cream
                                          http://www.churnbutters.com/
                                          4. unsalted Kerrygold butter

                                          At this point I've yet to find another made-in-BC butter for this comparison. I did notice that Les Amis du Fromage sells an artisan butter from Quebec but I will have to try that some other time.

                                          We cut small slices of a plain white artisan bread and had someone else spread the four kinds of butter on them so that we wouldn't know which we were tasting beforehand.

                                          The verdict was fairly clear that out of the four, the Foothills butter (not surprisingly) was the least impressive -- it had almost no flavour and was pale and odorless. The Kerrygold, also not surprisingly, was the clear winner in depth of flavour, and was the only butter that had any kind of smell. The colour of the Kerrygold is rich and yellow.

                                          The Farm House butter came very close to Kerrygold in colour; it's lovely and yellow. We also all commented that it had an excellent texture - it was smooth and very pleasing to eat. However, in flavour we actually preferred the Churn butter. It came very close to the flavour of the Kerrygold butter and we all found ourselves wanting to taste the Kerrygold again to compare it to Churn as we felt they were quite close. My son was the only one who was put off by the assertive flavour of the Kerrygold butter; I quote: "There's a weird flavour jumping around in my mouth, and I can't say I like it." His favourite of the four was Churn.

                                          So there you go. I hope this is helpful to you or at least amusing. I am pretty sure most of my off-line friends (not foodies) would think that we were barking mad.

                                          8 Replies
                                          1. re: geekmom

                                            that is great - esp on a pouring rain wkd (with bits of sunshine) --- i have seen that brand called Foothills ---- will keep the meh factor in mind (poor cows who work so hard to make the milk etc)

                                            now if we could just get our hands (and taste buds) on some of the Stirling butter from Ontario.
                                            http://www.stirlingcreamery.com/consu...

                                            the Royal Winter Fair in TO starts this coming wkd - i wonder what the butter competition will reveal this year www.royalfair.org --- check out the butter sculpture competition too!

                                            1. re: Georgia Strait

                                              I'll be watching out for that Stirling butter at Whole Paycheque in the next couple of months - I often have time to kill around the Park Royal area in West Van. :-)

                                              1. re: geekmom

                                                oh you take a ferry ; )
                                                i know that whole paychq too - i go there sometimes - i'll look too
                                                ... and if you see it, post us a note here

                                              2. re: Georgia Strait

                                                By the way, I didn't mean to disparage the Foothills Creamery product - it's just very average (if you ever get a chance to try their ice cream, you'll find it's extremely yummy -- we were quite happy to explore the range of flavours during an Alberta road trip in May). I use the Foothills butter for baking all the time; however, once I finally tackle the Tartine croissant recipe, I will be ordering some higher-fat butter from Churn, thanks to what I've learned on this thread.

                                                1. re: geekmom

                                                  out of curiosity i was just looking at the Foothills website - i'm familiar with some of their products being a grocery shopper in Jasper sometimes - anyway, do you think this is a typo? it says that their best butter can be frozen for up to six YEARS (maybe they mean months? ; )

                                                  http://www.foothillscreamery.com/butter

                                              3. re: geekmom

                                                Was at Benton Bros in Granville market and they had Cows creamery butter (PEI) and a nice-looking butter called "beurre ancestral" from Fromagerie le Detour (Quebec). I'm sure both are excellent, but I didn't try because I still have a load of butter from WA to get through.

                                                1. re: geekmom

                                                  I see that this thread is a little old, but I hope I can still get some info. Where did you/can I find UN-salted Kerrygold butter? I desperately need some.

                                                  1. re: lhooweta

                                                    They sell it at TJ's in Bellingham.

                                                2. so - in the interest of informal science - we just bought some butter from Cows Creamery at a local vancouver area independent supermarket - the SEA SALT type that was quite expensive (maybe around 5 dollars for half pound foil wrap) - nothing special - i am not a big fan. It is hyper-salty. the cows at cows must drink the seawater out there in pei. I compared the label to organic butter from USA and it is approx twice the sodium (the serving sizes on PEI vs USA are diff hence the "approx"

                                                  no offense to the lovely cows on PEI and the beautiful scenery - but i will not buy the Cows sea salt again - the label is cute, the concept is cute - but the sea salt is way too much to our taste (and we like the popular Lays ripple potato chips - so we do salt)

                                                  ps - i just came across this on internet - butter review - i like the photos -
                                                  http://www.theprimalist.com/butter-ta...

                                                  1 Reply
                                                  1. re: Georgia Strait

                                                    Wow, sounds like it is REALLY salty. Kerrygold wins again - their salted butter is lovely, not overpoweringly salty at all. If only we could buy imported butter in Canada! I would give my eye teeth to get my hands on some of that elusive grass-fed NZ butter that only select pastry chefs are allowed to buy here.

                                                  2. I will say if you ever happen across Animal Farm butter from Orwell, Vermont, buy it without question. I had some at the French Laundry a month or so ago, and it was absolutely amazing. For a while I guess Keller was buying all of their butter, but supposedly it's available in small quantities now.

                                                    1 Reply
                                                    1. re: farman

                                                      Point Roberts, Washington might be a shorter drive than B'ham for some people. The grocery store there carries Kerry Gold and 2 types of Organic Valley butter, both the cultured & salted. That's a very nice butter - http://www.organicvalley.coop/product...

                                                      A caterer friend told me that when she bakes bread or pastry with Kirkland butter, she takes into account that it contains more water than BC butter so adds maybe 20% less water when using Kirkland.

                                                    2. speaking of Kerry Gold - i bought some Kerry Gold cheddar cheese at safeway store in Oregon - will be interesting to try it - will it be better than my current fav Coastal Cheddar (best price is at costco)

                                                      1. well - i found some STIRLING butter - very exciting ...

                                                        (see the Globe & Mail article linked above, way above - here is the link http://www.theglobeandmail.com/life/f...

                                                        )

                                                        ... at an independent supermarket in Sechelt BC on the Sunshine Coast

                                                        the pkg does not say if it's the 84% butter fat version (as cited in article) - it is the round restaurant style butter balls - about $6.59 for a box the size of a 1 pound butter brick - and you get about 24 balls tho i did not count them out.

                                                        we compared with Kirkland (Costco) USA organic butter - i'd say similar mouth fat feel - creamy - and for sure the Stirling tastes saltier and according to the pkg, has a higher sodium content (mg) than the Kirkland USA.

                                                        i cannot find the Milk Fat percentage on the box - i think we discussed this in the earlier days of this thread.

                                                        so - maybe another independent like Stongs on the west side of the city would have Stirling for a 'butter flight' taste test

                                                        ps - if anyone goes up to the sunshine coast (gibsons, roberts creek, sechelt, pender harbour et al) --- the supermarket is called Claytons - and it is in the main mall in Sechelt downtown near the police station and town hall

                                                        also - if you're up there on the Sunshine Coast, make a point of stopping at Sharkey's Fish Locker - best fish ever and great fish and chips too - google them for the ph number, location and hours (varies seasonally)http://sharkeysfishlocker.squarespace...

                                                        1. le amis just tweeted that they have a small amount of butter from Normandy in right now.

                                                          1. Found a new butter and it's lovely. Golden Ears Cheesecrafters. http://goldenearscheeseworks.com/ They make a "cultured" butter, rich and mild, a little less cultured than Farm House which is sometimes a bit too cultured for my taste. Very good value too at around $6 / lb. They have a long list of retailers, not sure if they all have the butter since I bought mine at the factory store. Very good indeed!

                                                            1 Reply
                                                            1. re: jcolvin

                                                              Nice - thank you. I will check it out!

                                                            2. I found some unsalted New Zealand butter, 84% butterfat, at Red Square Bakery in Burnaby - http://rsquare.com/

                                                              Sounds like the New Zealand butter that Thomas Haas mentioned in the Globe & Mail article - http://www.theglobeandmail.com/life/f...

                                                              It's $5.37 a pound. It tasted like a rich, solid cream. Really good.

                                                              1. UPDATE! 84% fat Stirling butters from Ontario are now available at Lower Mainland Whole Foods (spotted at least at Cambie, West Van and Robson). Unfortunately, it is $5.99/0.5 lb.

                                                                I will be testing it out with a laminated dough this weekend...

                                                                1 Reply
                                                                1. re: NoMoreSnuggles

                                                                  I saw 84% Stirling at Costco (just off Willingdon) yesterday, I have a feeling it's less than $6 for 1 lb as I think it may be a couple of dollars more than the cheaper one which I think is less than $4. But I wasn't paying a lot of attention as I have decided to just go to trader joe's to stock up on kerrigold once in a while.

                                                                2. Kerrygold is cheapo irish butter in da UK, wutz the big deal?

                                                                  4 Replies
                                                                  1. re: brokentelephone

                                                                    Kerrygold is rumoured to contain a large percentage of unobtainium thus making it more desirable.

                                                                    1. re: brokentelephone

                                                                      Hi BT - i think sam has answered your question here - funny feedback - however, I am curious as to which butter you (possibly from away) would buy out here .... that is if you have reason to use / buy better butter (say that fast X times!)

                                                                      1. re: Georgia Strait

                                                                        Frankly I guess because I'm here temporarily I'm not as concerned with butter as I should be -- Dairyland cuts it for me -- though my dad will often go to Les Amis Du Fromage and buy Lescure (again, a non-premium European brand elevated overseas) which is OK.

                                                                        In the UK I think we're slightly spoiled for butter; the supermarkets all carry Kerrygold, President, Lurpac, Lescure, etc., plus many many local varieties with varying fat contents, feeds, and breed.

                                                                        I think what ruins Kellygold is a very aged Johnny Rotten shilling it on TV in London. It might be ok, but certainly is marketed to the masses.

                                                                        Are there not local farms making good stuff and selling at Granville Island, Whole Foods, etc?

                                                                      2. re: brokentelephone

                                                                        Kerrigold is the only obtainable 100% grassfed butter here ... I think that is the reason for a few people these days .... (including me).

                                                                        About Stirling - I went to Costco again yesterday, they were all gone but the sign is still there making me think that it will be restocked and the price is $5.49 for 1 lb so less than 1/2 price from Whole Foods...