On Friday, August 19, 2016 at 10:44:13 AM UTC-6, graham wrote:
> On 8/19/2016 10:27 AM, Roy wrote:
> > On Friday, August 19, 2016 at 8:06:50 AM UTC-6, graham wrote:
> >> On 8/19/2016 6:17 AM, jmcquown wrote:
> >>> On 8/18/2016 2:36 PM, notbob wrote:
> >>>> I've looked it up and get a buncha gobbledeegook. Anyone, here, have
> >>>> a simple explanation?
> >>>>
> >>>> nb
> >>>>
> >>> Publix has Kerrygold Pure Irish Butter on sale, 2 for $5. I might just
> >>> buy one and see what all the fuss is about.
> >>>
> >>> Jill
> >> That might not be cultured. After all, it is Irish:-)
> >
> > Now, now Graham...be nice.
> > ====
> >
> Incidentally, there's a young woman in Calgary who has started a
> business making cultured butter. Extremely expensive.
> Graham

As I recall from my days on my folks farm, we would make butter from cream in the summer which may have been around a bit too long. Despite being cooled, some of this cream was what I would call "ripe". Naturally cultured, the cream produced wonderful butter with a unique taste. The buttermilk was wonderful to drink as well.
People who live in the city have no clue about what country folk produce for themselves from so-called sub-standard food sources. We were all healthy and suffered no ill-effects.

When our town dwelling relatives came to visit they must have thought we were living in the garden of Eden. Actually, we lived and ate well every day of the year and thought this was nothing out of the ordinary.
====