10 chef-approved butters that belong in your kitchen

• Some types of butter are better than others.
• We talked to chefs and experts to see what they buy.
• Among the favorites are Kerrygold, Trader Joe's Cultured Salted Butter, Land O'Lakes, and Goat Butter.
• One chef also loved a flavored butter that's called Everything Bagel Butter.

To quote one of the world's most celebrated chefs (and dairy enthusiasts) Julia Child: "With enough butter, anything is good."

We have to agree. And while pretty much any brand of butter will do the trick, pro chefs tend to gravitate toward especially creamy, rich, and flavorful versions.

We asked a group of experts for their top butter recommendations. Here are 10 decadent dairy products you can get at grocery stores and online.

SEE ALSO: 10 incredible foods you can only get at Trader Joe's

When selecting a butter for baking, stick with a classic like Land O' Lakes.

Plenty of luxe types of butter exist on the market, but time-honored supermarket staples like Land O'Lakes can totally get the job done, especially in a utilitarian baking context.

"Land O' Lakes butter is my go-to butter for baking," explained recipe developer Leah Klein of City Living Boston. "It always has the best results."

Klein told INSIDER the butter is her go-to for it's "neutral" flavor and consistency. Plus another major plus is its packaging.

"Some other brands don't include the lines on the packaging of each stick to help with measurements, or tell the customer if the stick is salted or unsalted," Klein said. "Being able to have a loose stick of butter and not play a guessing game is helpful."

For a delicious and authentic "jambon beurre" sandwich, opt for Beurre D'Isigny from Normandy.

Why pay extra for imported butter from France when the local goods can be bought for much less? Because French butter is unbelievably tasty, particularly when you're using this butter from the Normandy region.

Chef Dieter Samijn from Bar Boulud in New York City particularly favors Beurre D'Isigny, a butter from the Normandy region.

"[Beurre D'Isigny] is the best, and you can easily find it," Chef Dieter Samijn from Bar Boulud in New York City told INSIDER, adding to check your local Whole Foods or speciality grocery stores. "It's butter from grass-fed cows in Normandy, available with rock salt or unsalted."

The best version, according to Samijn, is the "beurre de baratte" that is slowly churned. Samijn suggests using it in a jambon beurre, a French sandwich made with Parisian ham, butter, and baguette.

Kerrygold Irish Butter sets all butter standards high.

Easy to find in American grocery stores, Kerrygold Butter from Ireland has a higher fat content than its US-made counterparts. This gives it a creamy texture and a more developed flavor profile, making it a favorite among chefs like Judy Joo of Jinjuu in London, England.

"My all-time favorite butter is Kerrygold Irish Butter," Joo told INSIDER. "It tastes like what butter should be, with a very subtle buttermilk-esque tang. It's also 100% grass fed, so it's better for you than grain-fed butter, due to the amount of CLA (conjugated linoleic acid)."

As for the best way to eat it, Joo suggests spread over a slice of toasted sourdough.