Butter..... best tasting ?

MrsE_2

As far as I know M&S spreadable butter is the only spreadable butter left that is real butter - Kerrygold was but they changed it.

I prefer the cheaper golden butters to the French style (Lurpac & President) whiter butters.

I admit I also like Clover though - & I know its marg.

Edwardia

I thought Lurpak is Danish ??

samizdat

I don't think the mass-market brands are anything like as good as a proper Normandy or Breton butter. Beurre d'Isigny, for example, is quite widely available in Britain, but there is a whole World of delights in artisan butters. I tend to favour a demi-sel (slightly-salted).

Here are some varieties: http://images.google.fr/search?tbm=isch&safe=active&q=beurre demi-sel

MrsE_2

Edwardia wrote: »

I thought Lurpak is Danish ??

I said French "style".

Like saying French "style" jams.

Subtle difference.

Edwardia

Ah, I think you mean that they are both lactic butters ie the cream is fermented with lactic enzymes.

samizdat if you want French butter have a look on French Click here's an example of an artisan butter ..4.39 though !

http://www.frenchclick.co.uk/p-36-beurre-dechire-doux-aoc-panier-250g.aspx

alandbailey

I buy my butter from a local farm shop near Wedmore. It is Maryland Dairy Butter, salted and made in Shepton Mallet and is better tasting than Wykes Farm, Anchor or Kerrygold.:j

Buffy_the_Vampire_Bat

Edwardia - I used to buy the Wyke Farm butter in my local Morrisons but I think Morrisons have stopped stocking Wyke Farm products. It sometimes appears in my local Lidl on one of their one week promotions. I have bought it somewhere else locally recently but can't think where.

The Roddas butter (and milk too) I have only ever found down in Cornwall and Devon. I live in hope that I will find it closer to home one day!

smallblueplanet

Fire_Fox wrote: »

Please be careful quoting Wikipedia...Wikipedia is not acceptable at degree level for good reason.

I know that Wiki is not always reliable (use at degree level, what does that tell you about students) and not always from a UK slant.

Which is why all I said was 'Wiki says'. I made no other comment.

Perhaps you'd care to say whether 'I know it's not butter' (sic) is a margarine then?

smallblueplanet

Edwardia wrote: »

Ah, I think you mean that they are both lactic butters ie the cream is fermented with lactic enzymes.

Hey Edwardia tell us about butters please, how are they different? Viva la difference?

Fire_Fox

smallblueplanet wrote: »

I know that Wiki is not always reliable (use at degree level, what does that tell you about students) and not always from a UK slant.

Judging by last time I studied at degree level ... it says some students should never have been accepted onto the course because frankly they were nowhere near intelligent enough. One very sweet girl was still effectively plagiarising at the end of the first year she did not 'get' basic Harvard referencing at all. Oh and these days group assignments are essential. :wall:

Also that teachers of A level equivalent course should not be encouraging or permitting dubious references. They don't need to have sixteen to eighteen year olds using meta analyses and longitudinal population studies, but at least introduce them to the NHS, western government websites and health charities where science is explained in plain English.

/rant. :mad: