If you happen to have, say, a second edition Mastering the Art of French Cooking lying around on your bookshelf, as I do, you quickly realize that Julia Child was into butter. “Everything’s better with butter,” is almost a Julia quote, but the sentiment is correct nonetheless. I love butter, too.
Next to it, “Sonntags Butter” (Sunday Butter), made with sour cream and with a sharper taste. I think it’s acceptable to enjoy any day of the week?
Another sour cream butter, but one that is particularly smooth owing to the maturation of the cream. I’m struggling to understand Austrian wines, and really do not have time for instruction in Austrian Butter. I am curious, though, when should one enjoy Fasslbutter? And, do Austrian people keep all these different butters in their itty-bitty refrigerators?
“Teebutter.” This is my Land O’Lakes. It has an Austro-Hungarian history (high-grade, sweet cream butter), and we all find it perfectly acceptable with toasted brown bread and marillen jam; as the basis for a fried or scrambled egg; or with roasted chicken and radish sandwiches for lunch. It is perfect.
May 13, 2014 at 20:23
Schärdinger “Summer Butter” makes a perfect crust for “Mürben Apfelstrudel” or “Apfelschlangel” (basically the Austrian version of apple pie, but strudel-shaped).
i think Fasslbutter is simply churned the oldfashioned way, in a (wooden?) tub.
It's fun to have such a variety to chose from, isn't it? 😉 Let's not forget the French and Irish ones beckoning in the butter aisle!
May 14, 2014 at 11:25
Gee, now I'll know my butters ahead of time. Totally into the Schardinger pie crust.
I will miss my Breton half-salted, though.
May 14, 2014 at 12:37
The more butters, the merrier! Have you discovered the wicked delicious “burro” at Billa Corso? I hide that one from the family. 😉
May 14, 2014 at 12:39
Don't fret. There is Beurre Isigny Sainte-Mere here, as well as some equally delicious Irish and Italian butters to be found.
May 14, 2014 at 20:38
The road to hell is plastered with butter bricks, who'd have thunk! 😉
Italian butter that tastes great? Have they rounded up some cows in Alto Adige?