What is the difference between European Style butter and regular butter?!


Question: other than the price.....


Answers: other than the price.....

I think one of the major differences (and I may be totally wrong) in European and artisanal American butters is that they're made from Jersey or Guernsey milk, which have a higher percentage of protein and butterfat. The resulting butter then has a higher butterfat content, which is prefered for baking. Those butters are also often made from "cultured" cream, which produces a more complex -- almost cheese like -- flavor. And the cows are often grass-fed, which makes the milk itself, and the resulting butter, more flavorful.

There are even a few regions in France where the butter is "appellation controllée", much like wines. Charentes is one, so if you look for "Beurre de Charentes", you should be getting a decent product. Although the quality can be seriously compromised by shipping/handling/storage, so it's possible to get bad butter with a good name.



Here is an article that discribes the differences

http://www.boston.com/ae/food/articles/2...

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European style has a higher fat content. I prefer it when I can find it.

It has a higher fat content and is made from cultured cream rather than plain, unfermented cream, which has a less complex flavor.

In Europe...they don't regulate what fat content is allowed...so European butter is higher in fat...that's why it tastes so good...you can find a facsimile here...they have an imported Irish ...or Dublin butter in most major supermarkets...it's in the gourmet cheese section...or sometimes in the dairy...I can't proclaim to know the authenticity of the product...try it....it's quite a bit more expensive...about double...but if you have the where with all...why not





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