@Alexandra100 's point about the salt content is a good one.
My Dad taught me to always look at the salt content of butter. It is the thing that makes the most difference to the flavour.
Butter comes with salt at anywhere from 0% to over 1.5%
- which affects the colour (it is the salt that makes the butter more golden) and the flavour.
Personally I cant see the point of unsalted butter, and use salted all the time, even when the recipe calls for unsalted.
So if anyone wants to compare different butters (as that article of Alexandra's compared Kerrygold and US Organic) then the FIRST thing to compare should have been the salt content - otherwise it is not comparing like for like.
Just had a v quick look at UK Tescos website, and here are the listed salt contents for a few:
Kerrygold salted 1.8% salt
Kerrygold unsalted 0.1%
Anchor salted 1.7%
Yorkshire butter 1.5%
President unsalted 0.03%
Lurpack slightly salted 1.2%
Lurpack unsalted 0.01%
Tescos organic unsalted 0.1%
Tescos organic salted 1.5%
Tescos unsalted 0%
Tescos salted 1.5%
I just buy Kerrygold and Anchor, because of the flavour and grass-fedness, but they are also the highest salt, which is why I like the flavour.