The best butter, though is fresh churned, very thoroughly washed, unsalted, used right away, with fresh homemade biscuits and wild strawberry jam.
Now you've touched a sore point: "unsalted". I vigorously disagree. I can't see what anyone sees in unsalted butter, which is essentially tasteless. The salt is necessary to bring out the rest of the flavor.
And especially I'm puzzled by recipes which will call for "unsalted butter" but then list salt as one of the other ingredients.