The difference between block pure butter: (except for the cost... which can really vary quite significantly!)

To me it seems as if European butters are paler... some almost a cream colour...Lurpak is especially pale... still have a great flavour though. Antipodean (Oz/NZ) butters are yellower. Does anyone know why this is?

I can taste the difference when a butter is "cultured"... much nicer flavour for when I make shortbread. I can kind of tell what Bron means by Harmonie butter having a fresher flavour than most butters... but otherwise the differences aren't huge I guess Nelle.

I'd like to set up a blindfolded butter tasting. Maybe serve the same plain water crackers with several different butters and vote which one is the best. Could be interesting. Some I definitely find too salty... you'd have to compare them only if they all had salt added, reduced salt or no salt. Oh and you'd have to clean the palate between... not sure what with... I'm taking this a tad too seriously now aren't I???