I just saw it at the Amish market near me and bought a pound. Is it like a European-style butter?? Thought it might make a kick-a__ swiss meringue buttercream. Or is it more for cooking, finishing, sauces etc.?
Before I blow the whole pound on SMBC, has anyone else used it?
Thanks everyone.
Pat
Was it churned on their farm? I know that farm-churned butter is normally whiter and sweeter than store-bought sweet butter. I'd love to know the name and location of the Amish store where you got it. I'm not afraid to drive a while to get a quality product at a great price.
Theresa 
Was it churned on their farm? I know that farm-churned butter is normally whiter and sweeter than store-bought sweet butter. I'd love to know the name and location of the Amish store where you got it. I'm not afraid to drive a while to get a quality product at a great price.
Theresa
I just checked the label and it comes from the Minnerva Dairy, in Minnerva Ohio. The market I go to is near me is in South Jersey (across from Philly). I think they come from the Lancaster, PA area. My piece looks like it was sliced from a larger roll, so they must buy in bulk from the Minnerva Dairy, cut it up and sell it here.
Here's an online link I found describing it. http://www.minervacheese.com/p-46-amish-style-roll-butter.aspx
I haven't tried it for my SMBC yet. I have a couple of days off work coming up, so may experiment. If I like it, I may check out the Amish section at Reading Terminal Market in Philly - they may churn their own.
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