It was several years ago that I started thinking more carefully about the butter I was using in my cooking and baking. I switched to unsalted for baking and tried to get my hands on locally produced, organic butter for toast topping and sauce-finishing. These days I am positively addicted to the cultured butter from Vermont Butter and Cheese (not particularly local, but the best I've found around Philly).
Miss Ginsu has taken butter-tasting to a level far above my own measly explorations. Last week, she headed out on her bike and bought nine varieties of premium and imported butters, all unsalted (at least that was her intent, she did end up with salted Kerrygold butter unintentionally). Working methodically through all of them, she rated them on a graded scale. The winner of her test was Elle & Vire, an imported French butter.
What's your favorite butter?
[via Serious Eats]
While I have experimented with 
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
