European-Style Butter
High-butterfat butter in the European style: 82 to 85 percent fat, less water than standard butter. The pastry butter, prized for laminated doughs and rich sauces.
Northern Europe
The butter heartland of Europe, from France to Denmark and Ireland, where higher-butterfat butter is the standard and pastry is built on it.
Irish Butter
Butter made in Ireland from the milk of grass-fed cows, typically cultured and salted, with butterfat around 82 percent. It is deep yellow, dense, and rich.
Whey Butter
Butter churned from the cream that rises on whey left over from cheesemaking. It is slightly tangy, a little lower in fat than cream butter, and traditional in Britain.
Filmjölk
A Swedish cultured milk, mesophilic and mild, with a distinctive pourable, slightly ropy texture. It is eaten like a thin yogurt at breakfast.