Nancy2 wrote:
>
>The European butter we liked the best was unsalted butter in France. Of course, then we would
>lightly sprinkle salt on it. Nothing here tastes the same. The imported butters, like Kerry Gold,
>don't even come close.
>
>On second thought, maybe it was the croissant underneath the butter that made it so tasty. ;-))


Mayhaps it's the snob appeal in the telling. I'm sure you can easily
obtain finer fresher butter where you live in the US... I know I can
and have from local dairy farms.