A perfect example is Plugrá butter, which has a reputation as a high-end butter favored by many professional chefs. According to the Plugrá website:
Some of the most impressive culinary masters insist on using Plugrá® European-Style Butter to ensure superior results in every masterpiece. Slow-churned for less moisture with the optimal 82% butterfat, Plugrá is the secret to richer, creamier sauces, flakier pastries, higher cakes, sizzling sautés, and flavorful presentation.That all may be true, but tell us more about the cows supplying the milk used to make Plugrá. Here’s the e-mail response I received after calling Plugrá’s makers:
Dear Rob,In addition, the butter is not organic, so it’s almost certain that the cows’ feed contains genetically modified crops.
Thank you for contacting Dairy Farmers of America regarding Keller's Creamery and Plugrá butter. Keller's Creamery, a division of Dairy Farmers of America, Inc. is a member owned cooperative of more than 10,000 dairy farmers in 48 states. Currently, the milk and cream used to make our butter does not come solely from dairy farmers who certify that their cows are not being treated with rbST or artificial growth hormones.
Dairy Farmers of America
So, while Plugrá may be “European-Style” in its taste and fat content, it is far from European. The European Union bans the use of hormones and antibiotics in livestock and the growing of genetically modified crops.
My favorite butters are Smjör (Iceland), Anchor (New Zealand) and Kerrygold (Ireland).