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German butter: no salt. Even Kerrygold sold in Germany, no salt. Irish butter: a little salt. French butter: more salt Bretagne butter: crunchy salt crystals

German butter: no salt. Even Kerrygold sold in Germany, no salt. Irish butter: a little salt. French butter: more salt Bretagne butter: crunchy salt crystals.

seszett 3y ago
Salt crystals, I only eat this kind of butter. But then I come from a department next to Brittany (and the local salt also has crystals and is cheaper than that from Brittany). Apparently it's really a local thing because I have never been able to find butter with salt crystals from anywhere else, to my dismay since I haven't lived there for a long time (but I'm close enough to France that I can still get my butter there).
- jandrewrogers 3y ago
  While nowhere near France, there is a fabulous cultured butter with salt crystals found around the Seattle metro area that is made locally (Cherry Valley Dairy). They make amazing butter generally but that style is by far my favorite.
  - croisillon 3y ago
    it's only salt crystals if it's from the Salt Crystals region of France, otherwise it's just sparkling butter
    - kergonath 3y ago
      You kid, but Guérande salt is a protected geographical indication. Off the top of my head there’s also Trapani salt from Sicily.
      - seszett 3y ago
        Right, but I prefer my butter with salt from Noirmoutier. I'm from Vendée, and it's also cheaper anyway.
        croisillon 3y ago
        sparkling butter sounds like something i'd still eat
tempaccount1234 3y ago
For Germany (and other European countries) that’s only partly true. Kerrygold and similar butters sell in two varieties. With salt (silver wrapper) and without (golden wrapper). The salt-free variety is way more popular, so smaller shops may not always have salted Kerrygold and it may often sell out first when butter is on offer. Great article btw that explained why butter in the US was so tasteless when I tried it. (Btw, butter I tried in Italy or Spain has the same problems)
- ChickeNES 3y ago
  Well that's odd. In the US it's the opposite, gold is salted and silver is unsalted. And some places only sell salted.
- wiredfool 3y ago
  Yeah, but even the with salt butter in Germany, if you can find it, has way less salt if you look at the nutritional labels.
kergonath 3y ago
> Bretagne butter: crunchy salt crystals. AKA proper butter.

German butter: no salt. Even Kerrygold sold in Germany, no salt. Irish butter: a little salt. French butter: more salt Bretagne butter: crunchy salt crystals.

seszett 3y ago

Salt crystals, I only eat this kind of butter. But then I come from a department next to Brittany (and the local salt also has crystals and is cheaper than that from Brittany). Apparently it's really a local thing because I have never been able to find butter with salt crystals from anywhere else, to my dismay since I haven't lived there for a long time (but I'm close enough to France that I can still get my butter there).

jandrewrogers 3y ago
While nowhere near France, there is a fabulous cultured butter with salt crystals found around the Seattle metro area that is made locally (Cherry Valley Dairy). They make amazing butter generally but that style is by far my favorite.
- croisillon 3y ago
  it's only salt crystals if it's from the Salt Crystals region of France, otherwise it's just sparkling butter
  - kergonath 3y ago
    You kid, but Guérande salt is a protected geographical indication. Off the top of my head there’s also Trapani salt from Sicily.
    - seszett 3y ago
      Right, but I prefer my butter with salt from Noirmoutier. I'm from Vendée, and it's also cheaper anyway.
      - croisillon 3y ago
        sparkling butter sounds like something i'd still eat

tempaccount1234 3y ago

For Germany (and other European countries) that’s only partly true. Kerrygold and similar butters sell in two varieties. With salt (silver wrapper) and without (golden wrapper). The salt-free variety is way more popular, so smaller shops may not always have salted Kerrygold and it may often sell out first when butter is on offer. Great article btw that explained why butter in the US was so tasteless when I tried it. (Btw, butter I tried in Italy or Spain has the same problems)

ChickeNES 3y ago
Well that's odd. In the US it's the opposite, gold is salted and silver is unsalted. And some places only sell salted.
wiredfool 3y ago
Yeah, but even the with salt butter in Germany, if you can find it, has way less salt if you look at the nutritional labels.

kergonath 3y ago

> Bretagne butter: crunchy salt crystals. AKA proper butter.