In many of the restaurants in which I've worked, Plugrà butter was the go-to choice, and just one taste shows why. Whether salted or unsalted, it’s one of the most reliable brands for professional chefs and bakers — and home cooks who just enjoy cooking with and eating really, really good butter.

From enriching a pan sauce to whipping up Christmas desserts or simply spreading softened butter on a biscuit or baguette, Plugrà consistently delivers.

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Its minimalist gold or silver packaging, featuring just the logo and nutritional information, reflects the brand’s confidence. No gimmicks needed. It’s just that good.

To understand what makes Plugrà so beloved, Salon spoke with Jenny Mehlman, the Senior Director of Marketing at the Dairy Farmers of America and Chef Michelle Palazzo, executive pastry chef of the Frenchette Group in New York City and a chef-instructor at the Institute of Culinary Education.

The following interview has been lightly edited for clarity and length.

What makes Plugrà so different from other brands?

Plugrà Premium European Style Butter delivers a superior quality as a result of using 82% butterfat and a slower churn than most butters. This combination gives Plugrà a richer, creamier texture and taste and helps make dough easier to work with for more dependable outcomes, especially when baking and cooking. Professionals and discerning home chefs know these attributes help create flakier pastries, tender cakes and consistent rise in baked goods.

What exactly is "European-style" butter?

European-style butter refers to butter with a higher butterfat content, typically between 82% and 85%, compared to the 80% standard in American butter. The chefs that helped create Plugrà determined that 82% butterfat was the right balance to deliver on both flavor and performance. This elevated butterfat content delivers a richer, creamier texture and enhances both flavor and performance in baking and cooking.

What makes Plugrà a "premium" butter?

Plugrà’s 82% butterfat content and slow-churned process set it apart as a premium butter. The higher butterfat content provides a richer flavor and creamier texture, while the slow-churned process makes the butter smoother and more pliable. These qualities lead to........

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