I'm weight conscious so I buy Brummel & Brown that is made with yogurt. Tastes great to me and it's in a tub so easier to spread. I still use real butter for cooking/baking...whatever we get at Costco.

Nah. The store brand I buy is fine. However, I might switch to a spread as the sticks are always rock hard in the cooler weather.

I am fussy about the butter I buy, but out in the world I don't care. European or European style butter usually has a butterfat content of 85-86%. That's what you need for making croissants, for instance. And many people prefer it for table butter. American premium butter is usually about 82% butterfat, and discount butter is more like 80%. I use the former for general baking. There are also flavor differences. Grass fed and cultured are more expensive, but I like that kind of thing for table butter. I can taste a significant difference. Others can't tell, or aren't fussed about it. I live in California and the butter I buy is from here. Not every area in the country has its own, and mine isn't "local"--it comes from the middle of the state--but it's good, and I have no need for imported butter.

I tried Kerrygold once but it didn't seem better. I do like Land O' Lakes for baking, especially for vanilla frosting. When I lived in California years ago and vacationed in Oregon, we had Tillamook for the first time. We were so impressed that we bought several pounds to take home with us. But now that I live in Oregon, I don't pay extra for it. Our store-brand butters are actually quite flavorful.

I want it to be butter and not margarine. I keep one stick in a covered butter dish on the counter so that it is spreadable.

I love salted butter. I buy grass fed if it's available -- because if I want really buttery toast then I might as well have the healthier version.

~ bleu ~

I’ve been happy with butter from TJ’s. Prior to that I’d buy Mid America Farms butter at Sam’s, but they stopped selling it. I think the Kerrygold there is (or was) about $9 for 6 sticks/1.5 lbs. For baking, I’ve not noticed any difference between Kerrygold and less expensive brands. So, no, guess I’m not that fussy. Also, it’s rare I buy unsalted butter, but that’s a taste preference.

"When I lived in California years ago and vacationed in Oregon, we had Tillamook for the first time."

Tillamook doesn't particularly impress me. It seemed a bit watery to me when it melted in the pan. I'll buy if on super-sale but otherwise will choose something else instead.

Challenge is good, but I'll only buy if on sale.

I'm not fortunate enough to live in an area where we can get locally-produced butter -- not that I'm aware of, anyway.

"Grass fed and cultured are more expensive, but I like that kind of thing for table butter. I can taste a significant difference. Others can't tell, or aren't fussed about it."

I use butter for frying and baking, not table use other than when guests come, I'll put it out for them -- I never butter bread, neither does DH unless he pan-toasting bread for a sandwich. So whether I'd be able to tell the difference or not IDK

I guess I am picky about butter. I decided long ago that Land o lakes was better than the store brand and then once I tried Kerry Gold I switched to that completely. I would really like to try a local butter. We have so many cows in Florida that you would think we might be known for butter but no luck. I found the name of 3 Florida creameries and I look for their name whenever I get a chance. I have not found any yet.

But I can get Fl olive oil usually at my farmers market.

Porkchop, you can't really tell a flavor difference in cooked butter. There is a significant structural difference for baking, but whatever works for you works. Many makers list their butterfat percentages on the package or on their websites. There's rounding in the nutrition information, so you can't extrapolate from that in a meaningful way. If you're not happy with the texture of your baking, try a branded butter, but if the plain wrap works, well then it works.

For most baking I’m openminded about which brand of butter but usually end up with TJ or Kerrygold unsalted. I do prefer Kerrygold or a nicer brand of salted butter when we have good bread with meals.

Only if I am using dairy and nut free ”butter” for my allergic grandson. There is pnly pne brand I like.

I grew up on salted Land-o-Lakes since the 1950's and am still alive with clear arteries, so guess it's ok, nyuk. VgQn prefers KerryGold and watches closely for those KG sale prices too. KG is good butter, plus VgQn is of Irish heritage :-)

@lucillle, I haven't bought margarine in years for anything except dairy free baking. At the time butter and margarine were reasonably close in price and I definitely prefer the taste of butter. I'm not that fussy about brand but it does need to be salted. Unsalted butter on bread just tastes weird to me. I've tried Kerry Gold and other European butters but like others I don't find the taste difference worth the price difference.

Fun fact: Many years ago at a science fiction convention featuring Anne McCaffrey as guest of honour, she told the story of how she named one of her characters, Killashandra, after a brand of butter in Ireland, where she lived.