I have said it many times, even on this Blog, www.acanadianfoodie.com/2011/12/27/food-trends-2012-part-two-food-bloggers/ ,that for so many cows in Canada we sure produce crappy butter. And for some reason nobody makes and sells small batch butter at markets up there. There may be a restrictive government agency similar to the cheese BS that holds it back, but I tell you, there is a niche to be had.
Here you can see that it is not hard to make your own butter, http://dinnerwithjulie.com/2012/01/11/diy-butter/ very true, but you still need some good cream I think.
In my home town a farmer once told me his cows produce good milk for good butter, because they eat all that great grass up there in the mountains. maybe that's part of it. i don't know. But I do know that butter in Austria and here in France just tastes better. More intense. take a look at this one, http://chezlouloufrance.blogspot.com/2012/01/just-one-more-reason-i-love-france.html , just by the picture one can see it's tasty.
One of our future road trips will take us up to Normandy. The butter alone is worth a trip.
Locally here in the Charente, I found my personal favorite, raw milk churned butter. Unsalted. The flavor reminds the most of my all time favorite from a small farm in Austria. Widely available, it's packaged in that old fashioned wax paper.
When we cook with it, the aroma is so much more distinct than any butter I ever used in Calgary.
If you hear a tiny voice saying bad things about Cholesterol in your head right now, well let me say this, you might as well eat good quality stuff while it's apparently bad for you. My father is turning 84 this year and all his life (after the war), he ate butter with everything. Loads of it. Mostly farmers' butter. Maybe not as spry as he could be, but his ticker still works. it's well lubed with butter fat.
PACKAGED IN WAX PAPER
I AM SURE THE INDUSTRIAL ONES ARE LARGER THAN THIS ONE
A GF BUN, RAW MILK BUTTER AND AUSTRIAN HONEY
EATS GREAT BUTTER FOR THE PAST 60 YEARS