I think the first I learned of transfats was an article in Gourmet magazine.
My aunt lived on a farm in Mississippi her whole life … I watched her make butter from milk from her cows. Later in life, no more cows, she bought margarine from the local store. I thought: how could she eat margarine after eating that delicious butter all her life.
The butter from Laiterie Chagnon is quite nice. Available in Ontario at Sobeys. I believe it is 8.99 a pound.
Fleischmann’s margarine here, dad was on a low cholesterol diet and so were the rest of us.
I don’t remember any connection with healthiness! I don’t recall seeing butter in any kitchens (outer boroughs NYC sixties and seventies) until I moved away and was an adult.
Margarine was promoted heavily as being healthier than butter. Lies.
I splurged and bought Beurre D’Isigny cultured butter with sea salt crystals from Brittany, $7 at WF 250 g.
So far, I don’t think it’s superior to the New Zealand salted butter from Costco.
Their beurre de baratte with sel de Guerande is better, and quite distinctive. It is in the dark blue package and is good for table and finishing use.
I splurged too, on something similar, but my local fancy supermarket own brand:
It was £3.50 for the 250 gram block. To me, it’s been a treat having it on sourdough toast sometimes with honey on top. But that might be because my husband buys Lurpak Danish spread (butter mixed with rapeseed oil) as our everyday butter. I use supermarket own brand non-fancy salted butter for baking.
Echire for toast and some cookimg
Cabot for baking
