On Tuesday, April 5, 2016 at 2:10:43 PM UTC-4, Janet wrote:
> In article >,
> says...
> >
> > On Sunday, April 3, 2016 at 12:15:34 PM UTC-4, rosie wrote:
> > > I always use butter and not margarine. Fr a long time I have found Plugra to be the best, it is so tasty. Recently I found Land O Lakes Butter with Olive Oil and Sea Salt !! It is even better than Plugra. Has anyone else tried it??
> >
> > I haven't tried it, but I'm not all that fond of the Euro-style cultured
> > butters. They always taste spoiled to me. Sweet butter for me.
> >
> > Cindy Hamilton
>
> ? I don't know what Euro-style cultured butters are.

Classic American butter is made from sweet (uncultured)
cream.

Here's some stuff on cultured butter from
<https://en.wikipedia.org/wiki/Butter#Types>

Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[10] Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.

Despite the higher fat content of European butter,
I prefer uncultured American butter. Cultured butter
tastes yogurt-ish and spoiled to me.

Cindy Hamilton