We didn't realize there was a "season" for butter, but an article in New York Magazine alerted us otherwise. It makes sense that as cows start eating more grass, the flavor of the butter their milk eventually produces tastes better, and we're entering the peak months.
The article covers eight brands made in New York, Pennsylvania, and Vermont. A few we've bought before, and a few were new to us. The more butter, the better, we say...
We're always tempted by those gilded blocks of French butter, so it's nice to see some fancy local options in the article, "Like Butter." We've bought Kate's Homemade Butter before (it's the cheapest in the bunch and New York's pick) and enjoyed it. Unlike some of the others mentioned, it comes in sticks — easy for baking.
But we're really curious about the Eli's "Secret" Dutchess County Salted Cultured Butter. It's $18.99 a pound! We might have to eat it plain or showcase it as an appetizer with some baby radishes at that price.
There's also a Blue Hill Farmer Butter from chef Dan Barber that will supposedly be available later this year. It's pictured (above, middle) in an old-fashioned, hinged jar. And Vermont Butter & Cheese butter, available at Murray's Cheese, is coated in sea salt.
We've been discussing beginner sourdough and baking bread as part of the Cure. What better time to indulge in a really good butter? It's even better if the bread is warm, so read our tips for microwaving bread.
Non-New Yorkers, what local butters do you buy?
(All images: Stewart Isbell for New York Magazine)
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How about make your OWN butter?! It's so easy, it's ridiculous! Then you can have it anyway you want it... salted or not, sweet butter, honey butter, butter with herbs... the list goes on.
As an added bonus, you get buttermilk as a biproduct! SCORE!
view Manders22's profile
Absolutely, Manders22! We've blogged that before... Here's the link:
DIY Butter
view Elizabeth P's profile
My wife and I are fans of Kate's. We've been buying it (both salted and unsalted) for awhile now. Most markets in Boston have it.
view cweingarten's profile
Just a note on making your own butter: the buttermilk byproduct thereof isn't the same as the buttermilk you buy in stores, and that can affect recipes calling for buttermilk where the acidity is important.
view Matcha's profile
For local butters I like Kate's and Cabot. But, I predominantly use Kerry Gold. Ooooooh Kerry Gold... there is nothing else like it. The smoothness of it just can't be beat.
view ilovebutter's profile
we get cabot's pretty often, and i do like it. though, it is not a treat like those "european" butters - delish! i recently decided that i do not enjoy whole food's organic unsalted butter - is it not "in season" or is there just something funky about it? anyone else have similar experience?
view mrs's profile
I usually get the whole foods organic salted. I really like it, and it is reasonably priced (at least compared to over organic butters that I can find).
to respond to mrs's comment--I have found that occasionally the color and taste is slightly different then usual. I don't mind, it makes me feel like they are making it is slightly smaller batches than a big factory would and I think that it does change with the seasons. it was really pale during the winter and it reminded me of little house in the big woods where ma dyed the butter with carrot juice to get it darker.
view lcg's profile
I love the Laura Ingalls Wilder mini-trend that's happening over the last couple of months on AT.
view Joan A.'s profile
I have never wanted a little hinged jar of butter more in my entire life.
view Darby's profile