Talk:Plugrá

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plugra is it a brand? Yes, it is a brand name (probably copyrighted) Several large dairies across the country produce this butter to Plugra's specifications (lower water/ higher fat content). Keller's Creamery is an example of a dairy currently producing this product.

[edit] Alfredo

The article claims that with Plugra, you can omit the heavy cream when making alfredo sauce. I find this hard to believe, since Plugra is 82.5% butterfat vs. 80% for normal butters (per Keller's Creamery web page). I can't imagine that that small difference can allow you to fundamentally change the composition of alfredo sauce. I can believe that Plugra + cheese yields a useful and delicious sauce, but if you're going to call it alfredo, it should be essentially indistinguishable from an alfredo sauce made in the usual way with heavy cream. -- Coneslayer 16:15, 21 July 2006 (UTC)

I agree that the slight difference in butterfat content is not enough to significantly affect an alfredo sauce. Having said that, I have several recipes which don't call for heavy cream at all, so I think its inclusion is a matter of personal preference. I'm in favor of removing the mention entirely. Clouseau 09:30, 9 October 2007 (UTC)

[edit] Speedy deletion

Someone added a speedy tag to this article. This is a well-established article with edits by several authors, and discussions on talk page. I personally believe the product is notable because it is the best-known European-style butter made in the United States, but under no circumstances is speedy deletion appropriate. -- Coneslayer (talk) 00:22, 15 December 2007 (UTC)