Which brand of butter do you use?

I like lurpak salted.

Et toi?

Kerrygold

Lurpak obvs. Unsalted to cook with, salted to spread. Anything else is unconscionable

Abernethy is the best. But hard to source. Otherwise anchor

Empire preference obviously. After the home countries

Clover

Kerrygold for day to day. Abernethy is nice. Their smoked is brilliant. Echire if i’m feeling fancy and can actually find any.

+1 for kerrygold

I use generic butter for cooking and occasionally get something good in to enjoy on bread. I don't often eat bread though.

I'm currently working my way slowly through a block of some Costco french butter. Can't remember the details but it's come from all the right cows.

Flora bhttery5

Flora buttery

I believe Irish cows are the happiest. The grass is greener.

Lidl.

Aldi, but I spread it with a Mr Miyagi patented ultra-dull butter knife that cost me £2499.99 in homage to RoF

Are there people who still prefer margarine? (Is it vegan? Is that why?)

I used flora for sandwiches. Like your mum, it's cheap, it spread easily and you can pick it up in any corner shop.

Isle of Man Creamery or own brand of whatever supermarket I'm in. It's probably all made in the same place. Always salted, not kept in the fridge.

Kerrygold tastes like margarine.

M&S British Salted Butter

Lurpak lighter spreadable

Lurpak salted

Président, demi-sel

Oooh, where do you get IoM butter from? We're a bit of a long way from shoprite...

Whatever is on a deal for cooking and some fancy salted french stuff from the local deli for toast etc.

Clover for everyday stuff

Kerrygold for specials.

Team Kerrygold

Isn't clover marge?

"I can't believe it's not "I can't believe it's not butter"" from Aldi

Clover is soft butter made with buttermilk. Not sure if that classifies it as marge but.. it tastes good and is a fraction of the price of Lurpak which is extraordinarily over priced

Which one would you use to make brandy butter or are you more of a vodka margarine type?

abernethy black garlic for cooking steak is amazing

abernethy is now owned by https://themeatmerchant.com/ who does amazing meat.

it's a winning combination

Today I'm going for Guernsey butter on a light rye boule.

lurpak spreadable, and yes I get the low salt one

ooh ooh what are you some kind of cuck ooh ooh hey laz gimme a wave over here laz hey laz hee hee

Clover is vegetable oil and a bit of buttermilk. Butter is definitely healthier have that instead!

Clover is a cooking ingredient. Lurpak can usually be picked up at a discount in one of big supermarkets.

My side by side A-B taste test reveals that they're both nice. Kerrygold is a bit cheaper.

Very biased, of course, but a block of Welsh butter is as good as it gets. Much saltier than most other butters. Standout examples are Dragon, Shirgar and Castle Dairies, the latter two also do a pretty good spreadable too.

I grew up in the "Golden Vale" where Kerrygold originates. Perhaps you people are only getting the "for export" version but it is indeed the finest butter around. Perfect on some brown soda bread with smoked salmon and a little lemon juice. Or toasted brown soda bread with the butter melting through it..

Have you ever visited the butter museum in Cork?

The gallery features a keg of thousand-year-old butter

A bit off-topic but when making brownies, use salted butter. Your brownies will be on another level.

Pure Sunflower - the modern woke gentlemen of course eschews dairy

Years ago Lears Fool drew attention to the fact that all middle class people on rof had seceral types of vinegar in their stock cupboards. It seems we have now evolved to have several types of butter. No doubt stored in a seperate butter fridge with blue backlighting.

We should all have dairymaids with buttery pantries.

Eddie I get given Kerrygold in Ireland all the time, that's how I know I don't like it.

Camenbert the IOM butter is commonly available in shops in the NW. I've seen it in Tesco, although not recently.

nope, never been to the cork butter museum. I'm from Limerick, I'm certain I require visa stamps to enter the Peoples Republic of Cork.

I was taught how to make butter with two different churn types. Many of my farmer neighbours made their own. One of my worst experiences was when visiting a relative, he ran out of milk so ran outside to one of his cows and got some fresh... really warm milk direct from the cow is not very nice

Estate Dairy or anything in a pretentious log shape

I grew up on a dairy farm and loved warm full cream fresh milk on my cereal. All the stuff in the supermarkets feels watered down.

I've heard that they skim off the cream and try to sell it to you separately. The robbing bastards.

I'm also Kerrygold as my dad was a Kerry man. I also buy Clover. Kerrygold is lurverly :)

M&S basic unsalted for cooking. Lurpak for sandwiches because it's convenient and I'm way too disorganised to keep normal butter outside the fridge so it's usable.

we currently have 4 kinds of olive oil on the go, wang: general use supermarket, garlic infused, high end 'spenny Greek stuff for salads etc and a bottle of oil from a friend who has his own olive farm in Sicily

countrylife - youll never put a better bit of butter on your knife!

President.

Or as we used to sing at school "you'll never put a better bit of butter on your nob".

Heffalump20 Mar 24 11:18

we currently have 4 kinds of olive oil on the go, wang: general use supermarket, garlic infused, high end 'spenny Greek stuff for salads etc and a bottle of oil from a friend who has his own olive farm in Sicily

Err. Well doe. Have a biscuit.