Canadians cut up rough over hard butter
When Julie Van Rosendaal vowed to get to the bottom of why Canadian butter was hard and rubbery at room temperature, she did not expect it to spawn quite such a furore.
The Calgary-based food writer hosts a radio show and had been teaching her teenage son how to bake. She first started seeing grumbles online about solid butter last year.
She bought a dozen packs of organic, French and Canadian butter to test them. A simple prod at room temperature revealed that the speciality butters were soft and gooey while the Canadian butter remained firm.
“My theory was it was a change in the fatty acid profile of the butter,” she said. Then a message online from an animal feed logistics employee pointed her