When I first moved back to the US from the UK I was fairly oblivious to ingredient differences and a few of my most trusted recipes didn’t come out right. I mean butter is butter, right? Wrong!
Apparently when you see butter in a US store that is labeled “EU Style” or “European Style” it is slow churned and has an up to 5% higher fat content. It tastes a little better, its color is a bit darker and it doesn’t get as soft at room temperature.
Unfortunately, EU style butter cost a lot more so I don’t buy it unless I’m going to make pie crust or other flaky pastry. IMO it’s not even worth buying it for anything else. Unless you want to treat yourself or you are having a special meal and people are going to be eating butter.
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