Even then there is a risk that they will use the 'sweet cream' butter that is the most common type in the US. See https://cooking.stackexchange.com/questions/1

Even then there is a risk that they will use the 'sweet cream' butter that is the most common type in the US. See https://cooking.stackexchange.com/questions/14619/why-is-butter-usually-labeled-sweet-cream https://cooking.stackexchange.com/questions/14619/why-is-but....