“Simply put, American regulations for butter production are quite different from those of Europe. The USDA defines butter as having at least 80% fat, while the EU defines butter as having between 82 and 90% butterfat and a maximum of 16% water. The higher butterfat percentage in European butter is one of the main reasons why many consider butters from across the pond to be superior to those produced in the US. It’s better for baking, but it also creates a richer flavor and texture even if all you’re doing is smearing your butter on bread. On the other hand, butter with a higher fat percentage is more expensive to make, and more expensive for the consumer.” #Culture