Butter is far more than a simple spread—it’s a legacy. Cultures across the globe have transformed this humble dairy product into a symbol of tradition, nutrition, and regional identity. While many of us are familiar with supermarket butter, there exists a far more diversity of handcrafted and culturally unique butters.
Those on the Carnivore Lifestyle (check out my new book!) use butter for nearly everything. It’s fun to try different variations when cooking.
In this post, we’ll travel across continents and cultures to explore nine types of butter, each with its own story, texture, fat content, and role in the culinary arts.
1. Beurre d’Isigny (France)
Origin & Tradition
Beurre d’Isigny hails from the Normandy region in France (think the north coast facing England), particularly the area around Isigny-sur-Mer. This butter is so esteemed that it has earned AOP (Appellation d’Origine Protégée) status, protecting its regional authenticity.
Characteristics
- Milk Source: Cow (Normandy breed)
- Fat Content: ~82%
- Flavor Profile: Creamy with a faint hazelnut undertone; subtly salty
- Texture: Supple, silky
- Uses: Croissants, puff pastries, sauces like hollandaise, table butter
This butter is often cultured, meaning the cream is allowed to ferment slightly before churning. This fermentation adds depth and complexity—ideal for baking French pastries where butter quality is a major differentiator.
2. Ghee (India)
Origin & Tradition
Used for over 3,000 years, ghee is both a kitchen essential and a sacred substance in Indian culture. It plays a role in Ayurveda and Vedic rituals, symbolizing purity and sustenance.
Characteristics
- Milk Source: Cow or buffalo
- Fat Content: 99.8%
- Flavor Profile: Deeply nutty and toasted, with hints of caramel
- Texture: Liquid when warm, slightly grainy when cooled
- Uses: Frying spices (tadka), roasting, sautéing, medicinal tonics
Unlike Western clarified butter, ghee is simmered longer to caramelize milk solids before they’re removed. This adds a rich, nutty flavor and an almost spiritual depth when used in Indian cooking.
3. Smen (North Africa)
Origin & Tradition
Smen, also known as “fermented butter”, is a staple in Moroccan and broader Maghreb cuisine. Traditionally stored in clay pots for months (or even years), this butter has roots in ancient preservation techniques.
Characteristics
- Milk Source: Sheep or goat (cow variants also exist)
- Fat Content: ~99%
- Flavor Profile: Intense, tangy, cheesy, slightly pungent
- Texture: Oily, pliable, crumbly when cold
- Uses: Couscous, tagines, bread, ceremonial dishes
Aged smen develops a robust flavor akin to blue cheese. It’s used in moderation to enhance the umami profile of dishes. In rural communities, the fermentation starter is often passed down through generations.
4. Mantequilla de Campos (Spain)
Origin & Tradition
This butter is produced in Castilla y León, often overlooked in favor of Spain’s famed olive oils. Yet, this lesser-known gem is gaining recognition among chefs.
Characteristics
- Milk Source: Cow
- Fat Content: 80–85%
- Flavor Profile: Mild, tangy, fresh
- Texture: Smooth, clean
- Uses: On toast with jamón, savory pastries, cooking fish
Unlike salted Northern European butters, Mantequilla de Campos leans toward a fresh cream taste, often cultured for light acidity. It is more subtle than others.
5. Beurre Noisette (Brown Butter – France/Global)
Origin & Tradition
Though French in name, brown butter is made globally by simply heating butter until the milk solids brown and emit a nutty aroma.
Characteristics
- Milk Source: Cow
- Fat Content: ~99%
- Flavor Profile: Toasted hazelnut, caramel
- Texture: Liquid when warm, crystallized when cool
- Uses: Pasta, cookies, sauces, roasted vegetables
Brown butter elevates ordinary ingredients with just a few minutes of stovetop transformation. It’s especially beloved in French patisserie and modern American baking for its ability to deepen flavor profiles.
6. Tibetan Yak Butter (Tibet)
Origin & Tradition
Produced in the Himalayas at altitudes above 10,000 feet, yak butter is more than food—it’s survival. Used in po cha (butter tea), it provides warmth, hydration, and energy.
Characteristics
- Milk Source: Yak
- Fat Content: 89–95%
- Flavor Profile: Earthy, grassy, slightly gamey
- Texture: Dense, sticky, slightly waxy
- Uses: Butter tea, fuel for lamps, high-altitude nutrition
Yak butter is churned from milk that’s richer than cow’s, resulting in high fat content. Though an acquired taste for outsiders, it’s an integral part of Tibetan hospitality and sustenance.
7. Sorghum Butter (Southern United States)
Origin & Tradition
Rooted in Appalachian and Southern cooking, sorghum butter is a simple yet nostalgic spread made by mixing softened butter with sorghum syrup, a sweetener made from sorghum cane.
Characteristics
- Milk Source: Cow
- Fat Content: 80% (plus natural sugars)
- Flavor Profile: Buttery and sweet with a molasses undertone
- Texture: Soft, spreadable
- Uses: Biscuits, pancakes, cornbread
This butter blend was especially popular during times when refined sugar was scarce. Today, it’s being rediscovered by chefs exploring Americana and heritage cuisine.
8. Icelandic Smjör (Iceland)
Origin & Tradition
Icelandic dairy cows graze on volcanic soil-fed pastures under 24-hour daylight during summers. This lends unique minerals and depth to the milk and, by extension, its butter.
Characteristics
- Milk Source: Grass-fed cow
- Fat Content: 82–85%
- Flavor Profile: Clean, grassy, slightly acidic
- Texture: Dense, creamy
- Uses: Spread on rye bread, seafood dishes, lamb
Smjör is revered for its freshness and clarity of flavor, making it ideal for minimalist dishes where butter is a star rather than a backdrop.
9. Amish Roll Butter (United States – Pennsylvania)
Origin & Tradition
Made by hand in small batches by Amish communities, this butter is often shaped into logs or “rolls” and wrapped in parchment paper.
Characteristics
- Milk Source: Cow
- Fat Content: 85%
- Flavor Profile: Slightly sour, creamy, natural
- Texture: Hand-churned, dense, slightly rustic
- Uses: Rustic breads, pies, slow cooking
With its cultured tang and lack of additives, Amish butter is highly prized in farm-to-table restaurants and among traditional cooks who appreciate its integrity and flavor.
Why This Matters: Butter as a Cultural Bridge
Butter reflects more than just culinary technique—it reveals how a people relate to land, animals, and flavor. Where there’s butter, there’s a way of life:
- Preservation (Smen, Ghee): Butter becomes a survival tool.
- Craftsmanship (Beurre d’Isigny, Amish Roll Butter): It reflects artisanal pride.
- Innovation (Brown Butter, Sorghum Butter): It evolves with need and creativity.
Butter is a story that travels with flavor. As borders blur in modern kitchens, these traditions offer grounding, history, and taste.
Final Call to Action:
Curious to elevate your own butter game? Seek out one of these international varieties and try it in your next dish. Whether you’re spreading it on warm bread, blending it into risotto, or finishing a sauce, you’ll be tasting centuries of tradition in every bite.
🧈 Butter by the Numbers: Quick Comparison
| Butter Type | Country/Region | Fat % | Flavor Notes | Milk Type | Standout Use |
| Beurre d’Isigny | France | 82% | Sweet, nutty | Cow | Baking & table butter |
| Ghee | India | 99.8% | Caramelized, nutty | Cow/Buffalo | High-heat cooking |
| Smen | North Africa | 99% | Fermented, pungent | Sheep/Goat | Tagines, ceremonial |
| Mantequilla de Campos | Spain | 80–85% | Creamy, tangy | Cow | Toast, pastries |
| Beurre Noisette | Global | ~99% | Toasted, nutty | Cow | Pasta, desserts |
| Yak Butter | Tibet | 89–95% | Gamey, strong | Yak | Butter tea, survival food |
| Sorghum Butter | Southern USA | 80% | Sweet, molasses | Cow | Biscuits, cornbread |
| Smjör | Iceland | 82–85% | Clean, grassy | Cow | Seafood, bread |
| Amish Roll Butter | USA (Amish regions) | 85% | Tangy, rich | Cow | Rustic baking, spreading |
