English Butter in America: Devon Double Cream
Ingredients: Cream & Salt
If you were an English person who had only just moved to the United States, you might be forgiven for thinking that it is easy to buy English Butter in America. This is not actually true. Had you been living here, say, for six or so years already, the closest you ever could have come to this perfectly-formed, smooth, dense slab of salty, creamy goodness would have been when reflecting on delicious English memories of thick pats of salty butter melting into warm pools on a slice of toasted white bread, leaving cool little buttery islands on the surface.
Dreaming's for dreamers, it's time to take action. Now you can try this at home here in the US too. Made by The Devon Cream Company, I first spotted this butter at the Fancy Food Show and publicly stated that if it went on sale "you've got your first customer in me, guaranteed."
I can't really condone English butter's purchase, of course, it is distinctly un-local. There is little comparable on the market here (the salted Spring Hill can be fantastic, on a good day, but they have been inconsistent and I reluctantly threw the last stick away simply because it tasted awful and I can't afford the calories for "tastes awful"). I think there is no harm in indulging in a little treat from time to time. Butter freezes well so I divide the stick into little half inch slabs and store for those times when the day dreams and memories of toast past aren't quite enough...
I bought this butter in the SoMa branch of Wholefoods in San Francisco.