Very interesting, but did you know that the brand of butter matters as well? I live in Canada, so our brands are not the same as yours, but I know from three years in California that brands matter as much in the USA as they do north of the 49th. For USA butter, Tillamook was my go-to. In Canada, the brand I use depends on what I'm planning to do with it. Some are better for bakery-style goods, while others are better for roasting. One makes decent pie crusts but they are not very flaky, while others make the flakiest, best-tasting pie crust ever, but the crust sticks to everything except itself and doesn't hold together. All of the butters are the same type (one pound, unsalted, creamery butter), but they definitely do not all act the same. I keep ingredient notes, so I can keep track of which butter is best for which purpose. Finding out is a matter of doing and experimenting.

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