It’s a good time to be a congregant in the church of churn. After countless years spent suffering under the tyranny of the bland butter stick, creameries across the country, often inspired by Europe’s vastly superior spreads, are turning out the good stuff. Sea salted, cultured, fermented, boosted fat content: these are now the norm, and a world of silky deliciousness awaits. So embrace your saturated snobbery, and thank the butter gods for delivering us from those big pale bricks of flavourless fat.
PC Black Label Normandy Style Salted Cultured Butter: Origins unknown
Probably Canada’s most widely available highbrow butter, PC’s Black Label is a safe but unremarkable bet. There’s a pleasing sharpness from the culture added to the cream, but it falls off quickly, and there’s not much depth to help it endure on the palate. It’s the Star Wars: The Force Awakens of the fancy butter world: a reliable, omnipresent pleasure that lacks any originality or ambition.
To read the rest of the story, please go to: The Globe and Mail
