Is French butter really superior to all the other kinds? I've had butter in Paris and it was fantastic of course, but I'm curious how much difference there really is from other countries if they were side by side.
My local groceries have Irish butter (whoever distributes for Kerrygold seems be doing a bang-up job), New Zealand butter, numerous "artisanal" US butters, etc. Trader Joe's has some butter from France. I feel like a proper taste test is in order!