Butter
Cow's-milk butter · Dairy
3 varietiesTop 10 pairings
Soft, golden fat churned from cream. Firm when cold, it turns silky at body heat and melts to a clear amber pool. Its dairy sweetness and aroma make it the foundation of Western baking and cooking.
Picking a good onedrag
Sweet, clean cream, kept tightly wrappedCheesy-sour or stale, or spotted with mould
Open and in useEveryday bestPregnant? The NHS says pasteurised butter is fine; avoid unpasteurised. Rewrap tight.
Wrapper and where it satRewrapped tight, back in the cold
Smell once unwrappedMilky and mild, but quieter