Believed to have been enjoyed over 4000 years ago, butter enjoys an exalted place in the history of food, as it has been coveted, traded and even used as a currency the world over for millennia. The word butter derives from the Greek word bout-tyron, which means “cow cheese.” Butter can be found in many forms, from clarified ghee (wherein the milk solids have been removed from melted butter), to rich, supple European butters with high butterfat content. The definition and standards for butter in the United States were first set by Congress in 1886, and the standards used today have been in place since 1923. Essentially, butter is graded by flavor, body, color and salt characteristics. Additionally, by federal standards, butter, in order to be labeled as such, requires a minimum of 80% butterfat. All conventional butters made in the U.S. must meet this minimum.