Finally bought myself some Warrnambool butter (yes it has taken me this long), it was much cheaper at the supermarket across the road from the factory, which was surprising as everything else is so expensive. Anyway it is really quite nice. Must admit with all my baking that I have been going with the no name butters (that is unless I am baking something special) and I think it did make a difference to the baking. So I will have to start putting away money each week, then go there once a month to buy a bulk lot.
Astrid, my DP and I were at the Queen Vic markets yesterday and I saw Warrnambool butter and cheeses in one of the little deli shops. I'm going to go back when we need butter/cheese and start buying that! My sis lived in Warrnambool for a few years and said the cheese is great
Yes, European butters are often quite pale. Especially continental ones. As far as I know, that comes from what they eat. In general, they say that milk from grassfed dairy cows makes a more golden coloured butter. So I guess, with our long winters, European cows eat a higher percentage of grain and hey rather than fresh grass... but that's just my theory.
By the way, I found Girgar at my local Coles. will try it tomorrow.
Sasa
Reply With Quote
Bookmarks