[gundog]

I don’t know if I ever had the butter. I remember the home-churned butter on my maternal grandparents’ farm. It was a bit salty, but the best butter, evah! I splurged and bought some Amish butter some time back, hoping it might compare. Not even close.

[Harmless Teddy Bear]

Your grandparents probably had slightly soured cream because they kept it for a few days to have enough to make a batch of butter. And cultured cream makes for a very tasty butter although it can give some off flavors in baking.

Everything in the store in the US is mostly sweet cream now days.

Try butter labeled "cultured" and see if that is closer to what you remember.