Irish butter banned in Wisconsin still surfaces

WSAW-TV ^ | 3/12/2017 | Associated Press

[Vendome]

East bound and down...

[Vendome]

I’m in KawLeePornia.

I buy it at Costco, Safeway, Draeggers, Zabars, etc.

I can get it anywhere....

[M1903A1]

Just like Cuban cigar tobacco was cross-bred with other non-Cuban strains following the disastrous Blue Mold outbreak of 1980.

[Salgak]

We get it here, too. . . but never saw it more than 100-200 miles from an Amish area. . .

[Dr. Sivana]

at one time margarine (oleo) was banned in wisc.

There are still restrictions. The KFC in Wisconsin serve butter instead of "Better Spread" because of them.

[This I Wonder32460]

What the cow eats affects the taste of both milk and butter, so I’ve read. Do they allow out of state cheese in Wisconsin? I love Vermont cheddar.

[jurroppi1]

My favorite is nasonville dairy, van’s is also really good and Holland’s for gouda. All WI dairies.

[Nifster]

It seems Wisconsin is the only place that has this issue

[This I Wonder32460]

“Not sure if it the cows’ diet or the type of cow that is responsible for the difference.”

From what I’ve read it’s both the cows’ diet and the type of cow.

[Western Phil]

“Wisconsin only allows Grade A dairy products be sold within its borders,”

On the farm in Nebraska, the only butter we had was homemade with cream diverted from our product which we normally shipped to Lakevile, Minnesota by rail. When the cream can was full, I dropped it off at the depot on my way to high school. Some days later the empty cream can would come back and be sitting in front of the depot.

A side benefit of the homemade butter was real buttermilk. That no longer exists.

When I went off to college in Lincoln, I found Grade B butter in a grocery store. It was made from sour cream and was very good. Unfortunately, the public got suckered in by the government grading system and decided that there was something wrong with something that was Grade B and the product disappeared.

[pbear8]

The Amish have fast buggies ;)

[thecodont]

When I went off to college in Lincoln, I found Grade B butter in a grocery store. It was made from sour cream and was very good. Unfortunately, the public got suckered in by the government grading system and decided that there was something wrong with something that was Grade B and the product disappeared.

Fortunately we can still get Grade B maple syrup around here.

[Liz]

Kerrygold recipes-——delightful site

https://kerrygold.com/recipes/

[Mollypitcher1]

I prefer Armagnac over Cognac and I adore Cognac. :>) You also can’t turn up your nose at French Eau de Vie. Ummmmmm good!

[Tolerance Sucks Rocks]

Evading the Nanny State PING!

[Balding_Eagle]

Benefits? Or effects?

[TigersEye]

This is more of a Crony State thing isn’t it? ;-)

Is Wisconsin that afraid of dairy product competition?
Maybe their cows need to step it up a bit.

[The Great RJ]

Organized crime is missing a huge opportunity bootlegging Irish butter into Wisconsin.

[PrairieLady2]

Margarine ought to be banned - everywhere<<<<

ABSOLUTELY!

[PrairieLady2]

Don’t use yogurt, us a buttermilk with live cultures. Gotta let it set for a bit to thicken. Then whip it. Pasteurization is OK, ultra pasteurized is not, because ultra pasteurization changes proteins in the milk/cream. Butter will form even without culturing it.