(1) If all standard American butters are 80 score and butter-makers buy their cream in bulk from myriads of dairy farms and process it similarly following USDA standards why are there certain brands that taste much better (fresher and creamier) than others?
(2) Why do all standard brand butters (that I've tried so far) purchased in stores in Canada, including the American brand Sealtest, taste as good or better than the best tasting American
brands? Might the Canadian standard butterfat score be higher? Whatever the reason, then why, alternatively, do the butters in the little sealed butter packets served in most Canadian restaurants and supermarket and deli take-outs taste worse than butters in little sealed butter packets served in the USA?
Is any American packaged butter brand sold in
semi-salted version as well as salted and sweet, as Canadian butters are?
2006-08-19
06:00:13
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4 answers
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asked by
Lisa
3
in
Other - Food & Drink