Not all butter is created equal.
Canadian butter standards are probably the same as in the US. The fat content is minimum 80% , same in the US. Most American butter on your grocer’s shelf contains around 80% milk fat, which means it’s about 16 to 18% water and 1 to 2% milk solids other than fat (sometimes referred to as curd). FDA doesn't require that a butter's water content be listed on the packaging.
Also, Canadian butter had the worst omega-6 to omega-3 ratio, it’s double what you see in French butter. Not healthy.
Highest omega-6 content butter is produced in countries with the greatest amount of land devoted to oilseed production, particularly corn, soy, and canola.
In Europe the fat content must be 82+% (some tip the scales at 83 or even 86%).
Australian Butter is typically minimum 82 % milk fat and max 16 % moisture.
Some of the best NZ butter contain up to 92% fat and only 12% moisture. That's quite different compared with just 80% common in the US and Canada.
Three or 4 extra % of fat content may sound like a trifling difference, but it's a massive one in the worlds of baking and chocolate making. Fat content affects butter's flavor (more fat, more flavor), delivers creamier texture, and raises butter's melting point. But most critically, fat content is a zero-sum proposition: The more fat a butter contains, the less room there is for water. Higher fat butter can contain between 10- and 20% less water than the usual stuff.
If you want a high-quality butter - look for Stirling Creamery Ltd. but a good, imported butter is hard to find in Canada due to some butter tariff blockade.
Here you can see the fat to water content ratio and why is important.
https://www.sfgate.com/recipes/artic...ds-3236719.php
Quality of Butter as Determined by its Composition | NZETC
https://www.theglobeandmail.com/life...article547827/
https://www.fonterra.com/nz/en/our-s...ers-equal.html