when i grew up in hamburg , 'salted butter' was considered inferior (i recall it was often sold by market wives - should i call them market ladies :wink: - from wooden barrrels and was usually used for cooking and baking only) .
i recall that housewifes when shopping for butter were often given a bit of butter for tasting ; my mother would insist that it should taste like it had been freshly churned - no "frozen" butter from the warehouse was considered acceptable .
mrs h had continued the custom of buying "unsalted" (or sweet) butter , even though it is more expensive .
of course , it pretty well all comes from the warehouse now .
one exception is the kitchener-waterloo farmers' market where one can still buy "fresh" sweet butter .
a mennonite farm 'lady' selling her goods on the kitchener-waterloo farmers' market