methinks the “label” is basically misleading to false. and indeed, “Amish Roll Butter” is just a marketing gimmick. unless you’re on a first name basis with an Amish dairy farmer, you’re likely buying a myth.
first note, it’s WI Grade A - not USDA Grade AA - the good news…WI uses the USDA definitions, so it’s not Dogpatch Grade A
second note, 14 gram serving contains 11 grams of fat - or 11/14=78.5%
this is not USDA AA standard.
third note: you know all those bakers that rave about Kerry Gold / plugra butter / etc?
why? because those “upper tier” butter grades have more butterfat than “standard USDA AA grade”
the phrase “Where’s the Beef?” comes to mind…
the ‘high end’ butters I’ve tried have been serious disappointments in terms of taste. they don’t sell well, the product is generally old / stale / gone off / whatever. this is not a cultured butter difference; this is a tastes yuk difference…
otoh, at our local market with multiple real Amish vendors, one does not buy butter in a roll. the butter is in a tub - how much you want?
I buy dry cured bacon there - salted, hickory smoked. that’s it, nothing else - no other chemicals. the downside is the bacon does not “keep” well. after a week in the fridge, it does not smell like you want to eat it. I have solved this problem by first freezing 2-3 bacon strip “batches” individually on a cookie sheet, then wrapping them in foil for freezer storage. thaw, cook, eat yummy…
