I Used to Work on a Dairy Farm — This, IMO, Is the Best Butter You Can Buy at Trader Joe’s

Rochelle Bilow
Rochelle Bilow
Rochelle Bilow is a graduate of the French Culinary Institute, and the former social media manager at Bon Appétit and Cooking Light magazines. She has also worked as a cook on a small farm in Central New York and a Michelin-starred restaurant in New York City. Her first book, a food and farming memoir titled The Call of the Farm, was published in 2014. Her second book, a romance novel set in Scotland, will be published in February 2023.
Follow
published Jan 11, 2022
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Photo: Shutterstock, Rochelle Bilow

I love Trader Joe’s for all of its snacky finds and holiday specials. You really can’t go wrong with air-fried macaroni and cheese bites and stuffing-flavored potato chips. But if you shop at Trader Joe’s regularly, you probably also know it’s a great source for everyday pantry staples. And one of the best items at Trader Joe’s, period, is their cultured salted butter from Brittany, France.

Credit: Rochelle Bilow

I’m admittedly a bit of a snob when it comes to butter — I used to work on a farm where we made our own — so I have high standards when it comes to the spread. I tend to prefer European-style butter, which has a higher fat content and richer flavor. Because it’s cultured, it also has a slight tang, which is a nice foil to the creaminess. 

Bloggers love this butter, so I decided to pick up a block during a recent trip to TJ’s. I was also tempted by the presence of a cultured and salted butter from New Zealand. In the name of research, I tossed both (and all the other butter options!) into my cart.

Find it in stores: Trader Joe’s Cultured Salted Butter, $3.69 for 8.8 ounces

Credit: Rochelle Bilow

The Brittany butter won without question. First, it has a creamier, more spreadable texture — perfect for toast. It also has a funkier overall flavor, which I prefer. The salt level is spot-on; present, without being overpowering. And yes, it really is made in France. 

On my next trip to TJ’s, I stocked up on even more of the French butter. It will keep well in my freezer, and I’ll always have some on hand when I want to bake. (Yep, I do bake with salted European butter! The richer texture is worth a little added sodium. I usually just dial back the amount of additional salt in the rest of the recipe.)

If you like room-temperature butter, I highly suggest investing in another French staple: a butter crock, which will keep your TJ’s buy fresh and spreadable right on your countertop.

Have you tried this butter? What’d you think?