American butter is legally required to be at least 80% milkfat. That number comes from an act of Congress in 1923.
Most American commodity butter sits right on that number, because the other 20% is water and water is cheap. European and European style butters run 82 to 85%.
2 or 3 points sounds like a rounding error. In a restaurant it is not. Less water means pastry browns instead of steaming, laminated dough holds its layers, and a pan sauce takes the butter without breaking.
European style is not a regulated phrase here. It means whatever the brand wants it to mean, so read the number on the panel instead of the words on the front. Plugra is 82% and it is made in America by Dairy Farmers of America. Kerrygold is Irish and also 82%.
@jimmydean197 Reality, all going down, restaurants, housing, etc, especially in this community (Bend). Moved here in 2010,was absolutely off the charts fun restaurants, bars, downtown was busy almost every night. It just doesn’t seem like there’s anything that can save it at this point 😐
@robprogressive@TheMattViera I lived that life until 42, had two kids and it changed me in a beautiful way. I get it and I feel that everyone is free to decide what they want.