I am a bona fide amateur at baking, so this post is merely passing on info. We attended an interview with Christina Tosi, chef, founder, and owner of Momofuku Milk Bar. She was asked about butter and she replied that she swears by Plugra butter. I've compared Plugra to Kerrygold and prefer Plugra. Sadly, the only Cabot products available here in NOVA is it's shrink wrapped pepper cheese. I can get Organic Valley milk. Availability does have a major influence I what any of us use. (The people from whom I used to get leaf lard have lost their USDA certification.) Again, as a pure amateur, I am not supporting one butter over another, just passing on info. Happy baking!

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