Cultured Butter

Cultured butter is typically lower in water content and higher in butterfat than butter made in the U.S., which makes it rich and creamy. European dairy cows eat mostly grass, rather than grain, so they produce milk and butter that some feel is far sweeter and more flavorful. Also, cultured butter is made from cream that has been cultured, or fermented, before churning, which gives it added depth of flavor. Cultured butter tends to be more expensive, so some people reserve it for spreading and eating rather than cooking, but it adds lovely flavor to cooked or baked foods and its use results in nice, flaky pastry.