I’ve been told that’s because USian butter contains much more milk solids and water than European butter does. I had posted elsewhere about this a while back and a wonderful rep from Ornua (Irish dairy coop, that does Kerrygold and other brands) sent me a ton of information and we had a pleasant email exchange about it. I do love the Kerrygold butter but it’s harder to find here in France than it was at our old place in Belgium.
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