As of 2020, Kerrygold brand led the ranking, with 23.6 percent of those surveyed stating they had consumed the brand during the survey period. Kerrygold was followed by the German brands Weihenstephan and Landliebe. Daily butter consumption in Germany has increased in recent years, as has the production of butter.
Bordier. France's Bordier is often considered by many in the culinary world to be among the best butter brands on the market. This is because of Bordier's determination to return to traditional methods, where the butter is kneaded by hand on a wooden table instead of being processed with factory equipment.
Butter (German: "die Butter") is made from butterfat in the cream of cows, sheep, and goats (and sometimes other mammals). The butterfat (also known as milk fat) is found in small, round globules surrounded by a membrane of phospholipids and lipoproteins.
Many professional chefs and bakers will recommend using unsalted butter no matter what you're making, so that you have better control over seasoning and since the salt content varies among salted butters.
There, chefs baste the meat with Devonshire Butter, like you would a turkey on Thanksgiving day. You don't have to babysit the meat on the grill like that to take the technique to the next level, though.
Its superior flavor has everything to do with the cows and the way they are raised in Ireland. Compared to the majority of dairy cows in the United States, Kerrygold cows are hormone- and pesticide-free. They live out their lives munching on the nutrient-rich grass that imbues Ireland with its electric green color.
As of 2020, Kerrygold brand led the ranking, with 23.6 percent of those surveyed stating they had consumed the brand during the survey period. Kerrygold was followed by the German brands Weihenstephan and Landliebe. Daily butter consumption in Germany has increased in recent years, as has the production of butter.
European butter is churned longer than American butter to reach 82%, and those two tiny percentage points make a big difference! Not only is European butter creamier and easier to spread, but it's also richer and more flavorful, too. It's ideal for pastries and pie crusts, where the butter flavor really shines.
European aka European-Style Butter
European-style butter refers to a cultured butter that has been churned longer to achieve at least 82 percent butterfat. Traditionally the butter is allowed to ferment to achieve a light sour taste, but you're more likely to find butter made with added cultures.
As Australia's favourite butter, Western Star is Australia's number one selling butter and has won multiple industry awards over the years.
LURPAK® QUALITY BUTTER SINCE 1901
We have had an uncompromising approach to making real, quality lactic butter since 1901. Made only with the highest quality ingredients Lurpak® butter has a distinctive, creamy delicate and fresh taste.
Best American-Style Butter: Cabot
This slightly higher amount of water (compared to European-style butter) steams in the heat of the oven, puffing up flaky pie crusts, plush cakes, and crispy-edged cookies, making them light, fluffy, and tender.
Bordier Butter, made in the Brittany region of France, is very possibly the best butter in the world. Unfortunately it's made in small batches and sold almost excusively in France.
In Australia butter has a requirement to have a minimum of 80% butterfat. In France the minimum is 82% and some European butters have as much as 84% butterfat. Although this seems like a small variation it makes for a significant difference in taste and performance in various baking and cooking recipes.
For centuries now, a slice of bread with butter and a filling on top has made many a German's day. Be it for breakfast, dinner, or as a snack, German cuisine has always included the “Butterbrot”.
The German Sandwich known as Butterbrot
It is a simple open-faced sandwhich – a slice of bread, generously buttered and topped with savory or sweet ingredients.
Consumption of animal-based products: German consumers consume milk the most frequently (35% daily), followed by cheese (24% daily) and yoghurt (21% daily). In terms of meat, poultry is the most consumed (46% at least once a week).
Among top products purchased by German online buyers are clothing/footwear, books, home electronics, CDs and films/DVDs.
Even though the butters can be used interchangeably, Irish butter has a higher fat and lower water count than American butter, so it has a better taste and makes it a better choice for baking.
Bottom Line: If You Have to Eat Butter, Choose Grass-Fed
“Grass-fed butter has the nutritional edge in that it offers more heart-healthy nutrients than regular butter in a less-processed product than margarine,” Malkani says. You can typically find grass-fed butter at the grocery store or natural foods market.
India, United States of America and Pakistan produce together more than 50 % of world's total butter globally.
Unsalted Butter or “Sweet Cream Butter” (Real)
It's probably your go-to, and for good reason. Containing around 80% milkfat, this butter is the most versatile in cooking from baking to sautéing.