I remember when I first learned that butter is more than "just butter". In my case I was at the local import shop and the guy working the cheese counter offered

I remember when I first learned that butter is more than "just butter". In my case I was at the local import shop and the guy working the cheese counter offered me a sample of some cheese he was recommending. I said "oh that would be good on a slice of bread with some butter and a bit of thyme". His response was "of course, but which butter?", and proceeded to walk me through a rapid crash course in butters with samples. I remember it well because we ended up with a group we called "butter club" - a group of foodies that took turns hosting dinners and all recruited by the question "of course, but what type of butter?" Such a fun little slice of "the world is a big place".