Think all butter is the same? After tasting cultured, European-style butter you’ll never be able to look at those supermarket sticks the same way. Read the full article to see what makes this butter a favorite among chefs.
Americans were just discovering that this butter was higher in fat than our typical butter (82 to 86 percent versus 80 percent), which made it far better for baking and more pliant for spreading. But there was something else about European butter. It was richer in flavor, with notes of hazelnuts and a pronounced and often complex tang.
Photo by Andrew Scrivani