Butter me up: five great choices
PCC Taste | November 2012
Discover which butters are best for baking and which sticks to have on hand for your holiday table. You'll find worthy choices in the dairy section as well as in the PCC Deli.
Meyenberg European-style Goat Milk Butter — Made from the milk of goats that roam freely and are raised on a diet of grass, clover, alfalfa and hay, this lightly salted butter has an extraordinarily light texture.
Kerrygold Garlic & Herb Butter — Blended with garlic and fresh herbs, this soft, spreadable butter comes from the milk of grass-fed cows in Ireland where the temperate climate allows them to graze year-round.
Organic Valley Pasture Butter — Seasonally produced in small batches, this cultured butter has a higher butterfat content plus higher levels of beneficial fatty acids and is great slathered on bread.
Celles Sur Belle Butter — Regulated by the French government to ensure it originates only in a specific region, this "single-origin" butter is smooth, rich and has an inviting flavor that makes it perfect for special occasions.
Straus European-style — Freshly churned in small batches, this sweet butter has a high butterfat content and low moisture levels, which is great for baking as it leads to a flakier pastry that browns more evenly.