Butter here in the US is about 80% butterfat, Cabot makes a butter called 83 which is 83% butterfat. I think the biggest difference in European butter and US butter is we make "sweet creamery butter" and in most parts of Europe a cultured butter is preferred. Up to a couple of years ago I made butter from a small herd of Jersey cows, they all had very high butterfat and made excellent butter and a lot of people came to buy it for eating but many wanted the unsalted for cooking. Using a churn makes a higher fat butter then when you make butter at home from a mixer, the mixer whips the buttermilk into the butter making the water content higher, sometimes as high as 30%. I miss making the butter and really miss having the access to lots of butter and 30% butterfat cream, but churning 200 lbs of butter a week was too much to deal with after going back to work.

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