> But while the American standard remains, well, the standard, it’s not as hard as it once was to find American-made butter with at least 82% butterfat and all

> But while the American standard remains, well, the standard, it’s not as hard as it once was to find American-made butter with at least 82% butterfat and all the layered, complex flavors found in European butters. This is key. If you really look, you can find gems pretty much everywhere even when the standard stuff in supermarkets is terrible. Good stuff in supermarkets is an indication of what local people value overall, so it is interesting from a cultural perspective. However, it is not an accurate view of what local producers can do.