In the past 60 years, I've used a lot of butter but I've never seen any that has the strange properties in a pound of Cabot butter that I've been using lately. The first odd thing was it was "sticky". When soft, it would stick to a knife in clumps. Then yesterday, using a stick fresh out of the refrigerator, when unwrapping the paper I noticed that it stuck to the paper and came apart in thin layers. What's up with that? I can't imagine what would cause this.
By the way, it's never been frozen.