Nothing ruins the taste of butter faster than a turn in the freezer while wrapped in plastic. Fats readily absorb other flavors and odors, so storing in a cold basement in a covered glazed crock makes the most sense. Glass jar would be OK. Storing/freezing 'crumbs' in plastic, a semi-permeable membrane through which odors and flavors will transfer, not such a great idea. NOR is using a chemical-ink pen like a sharpie. take a sniff of that label.

• Reply