We don’t eat much butter only because the doc says we shouldn’t. We dip our bread in olive oil, fry with olive oil, drizzle with olive oil — well, you get it. BUT when I cheat and want butter, I want great butter. I try every artisanal one that I find; sometimes loving, but often just giving up an “uuuhm.” My last purchase was Vermont Cultured Butter, European Style with Sea Salt Crystals from Vermont Creamery (www.vermontcreamery.com) which I bought at Murray’s Cheese (www.murrayscheese.com) in the Grand Central Station food market. Although the butter I grew up with didn’t have sea salt added, it was churned at the local farm and I tell you this butter brought childhood memories back in one taste. Could I give any better recommendation?
judithchoate.com 