Danish Creamery European Style Butter Unsalted 8oz, 2 Sticks

First off honey let me tell.you 10/10 run don't walk and grab you some of this European butter! Why Danish Creamy European Butter Is in a Completely Different League Than American Butter Once you cook with Danish Creamy European Butter, it becomes immediately clear that most American butter simply isn't the same product. This isn't hype or snobbery—it comes down to fat content, moisture, and how the butter is made. Danish Creamy European Butter has a higher butterfat content than standard American butter. While most American butters are regulated at about 80% fat, European-style butters like Danish Creamy are typically 82–84% butterfat. That difference may sound small, but in cooking it's massive. More fat means less water, and less water means better browning, richer flavor, and smoother texture. When roasting a whole chicken, beef roast, or pork, Danish Creamy butter performs beautifully. It melts into the meat instead of watering it down, helping the skin crisp and the exterior caramelize properly. Herbs, garlic, and spices bloom in the fat and penetrate the food rather than sliding off or separating. American butter, by contrast, contains more water and can taste bland or slightly sweet. That extra moisture works against roasting and high-heat cooking, often causing steaming instead of browning. You end up chasing flavor with extra seasoning or oil just to get close to the same depth. Because Danish Creamy European Butter is unsalted, it also gives you full control over seasoning. That matters when cooking proteins—especially roasts—where precision is the difference between perfect and ruined. The flavor of the butter itself is clean, rich, and slightly nutty, enhancing food instead of overpowering it. This butter reflects European dairy standards: fewer shortcuts, better cream, and a focus on quality over yield. Once you've cooked with Danish Creamy European Butter, American butter starts to feel like a compromise—acceptable for baking or spreading, but not ideal for serious cooking. If you care about flavor, texture, and results, Danish Creamy European Butter isn't a splurge. It's simply better butter, and your cooking shows it. ( And on a side note if this isn't an option look for french butter)