Wish I could get Cabot unsalted butter closer to me - I have to drive 45 miles to find it (Whole Foods, Charlottesville). Their sour cream is the best too. And no debate on the question of their cheddar - amazing. When I can find it, I get the habanera, or the Hunter's sharp (I think that's what it's called). By the way, PJ, how would this work with your Irish wholemeal flour? Marti, I think it would be OK - not as high-rising, for sure, so kind of a different beast, but probably pretty tasty... PJH

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