FR vs. GR
unsalted cow's milk butters
(and 1 IT, 1 DK)

French butters

• Le Gall, Grand Cru : doux (unpasteurized French cow's milk, matured at least 24 hrs before being churned in barrels, 82% fat)

• Le Gall, Beurre de Baratte Bio (organic pasteurized French cow's milk, matured 15-18 hrs before being churned in drums, 82% fat)

• Grand Fermage, Beurre de Belleville-sur-Vie : doux, extra-fin (la Loire; matured organically at least 12 hrs before churning, pasteurized cow's milk, 82% fat)

• Isigny Ste Mère, Beurre d'Isigny A.O.P. : doux, extra-fin (pasteurized cow's milk matured 16-18 hrs before churning, milke from at least 30% Normandy breed cow and all milked within 35 km of Isigny-sur-Mer, 82% fat)

• Paysan Breton, Le Beurre Moulé : doux (pasteurized cow's milk from Brittany and the Loire, 82% fat)

• Le Président, Gastronomique : doux (cow's milk from Brittany and Normandy, 82% fat)

Greek butters

• Adoro Βούτυρο (pasteurized cow's milk, 82.5% fat)

• Epirus Corfu butter, 100% cow's milk [ΗΠΕΙΡΟΣ Βούτυρο τύπου Κερκύρας] (82% fat)

• EAS (Union of Agricultural Cooperatives) of Naxos, fresh butter [Η Ένωση Αγροτικών Συνεταιρισμών Νάξου Νωπό Βούτυρο] (pasteurized cow's milk from Naxos, 82% fat)

• Olympos butter [Ολυμπως Βούτυρο] (Greek cow's milk, 82% fat)

• Paros Farming Community's [ο Αγροτικός Συνεταιρισμός Πάρου] Fresh Parian butter [νωπο βουτ΄υρο γαλακτος Παρου] (pasteurized cow's milk from Paros, ?? fat) 

Danish butter

• Lurpak (pasteurized cow's milk, 82% fat)

Italian butter

• Parmareggio dalle creme del latte dei caseifici Emiliani (pasteurized cow's milk, 83% fat) 

  • Butter made from the outcropping creams, obtained by processing Parmesan cheese, of Emilian dairies.

Results

With testers' rankings ("Ranking", with 1 being the best), notes and guesses of each butter's origin. Click on the grey icon in the top right of spreadsheet to view it as a separately in its own scrollable window.