as I have often wondered myself (and unfortunately often made the decision based on whatever was available on sale) which butter is better for baking and if I've a fridge full of it, am I going to enjoy a lovely toasted onion bagel slathered with it? Nice to see
Challenge held up well in the overall scores (altho', truth be told,
I usually use just the regular ol' domestic Challenge or Land of Lakes butters for both baking & whatever...)
Chron results here: http://tinyurl.com/uv2vq
butters you have known and loved?