Remember when butter came in two varieties — salted and not?
Food writer and blogger Leitha Matz can, which makes it all the more surprising when she contemplates the herd of butter choices now crowding grocery shelves.
“There’s cultured butter, there are artisanal butters. You can get butter that is more yellow in the spring and summer than it is in the autumn and winter because you can actually see the transition of what the animal is eating. “
In fact, Matz, who taste-tested a raft of butters for her blog, Miss Ginsu.com, found herself “astounded at the sheer breadth and variety of butter that was available.”
To read the rest of the story, please go to: Associated Press
