I was looking to buy butter to use when baking and noticed what a significant difference the type of butter you use has on taste. So now im in search of the best butter. I know Thomas Keller serves Straus butter and butter from special cows at Animal Farm in Vermont but im not sure if he uses this in his cooking or if these are purely spreading butter for the table. Then I thought, why not a French butter like Eschire butter or Lescure butter which I heard is widely coveted by pastry chefs in France and I even saw Gordon Ramsay using it. Pretty soon I found myself looking at Danish butters like Lurpak. Im completely lost. Right now im leaning towards Lescure but if you have any other butters you swear by, feel free to mention them. I was actually trying to find out what type of butter Pierre Herme uses since hes such a legend but that did no good.