My latest stash of butter was bought in France. It's lovely stuff from Normandy with a smattering of crunchy salt. I can't be doing with the unsalted kind even though most gastronomes seem to prefer it. My precious pats will last a while. After all it's about having a little of what you fancy now and then, rather than stuffing vast quantities of saturated fat down your gob.
Now that the weather is getting warmer I'm not keeping it outside the fridge anymore. You'll all know why. It turns to liquid, then re-hardens and goes grainy and funny tasting. My beurre is too precious for those kind of happenings.
Anyway I came across a genius tip the other day that needs sharing. This, dear people, is not cheese. It's butter. Those days of great big clumps of the stuff all over toast or crackers are over. Just grate it straight from the fridge. It spreads just fine then.