Sans premium price.

A lot of New Yorkers seem to keep them as pets, though.

Many ethnic food stores also stock foreign butters. Those which cater to Germans and Lebanese are especially choosy.

It shouldn't need to be said, but likely does, that the same goes for chocolate. And many cheeses.

As with many things, chill them in a non-reactive bowl, set into loose ice.

Not so. Cold butter doesn't spread, which encourages overuse. Or motivates disuse. Warm butter promotes moderation, which is the key in (most) all things.

My buddy's Dad showed us his way, which stunned us with our previous cluelessness. Do everything in the utility sink! (The farther below the rim, the better.) Vigorously scrub the bird under cold running water. Use a sharp knife and a pair of hands to section it, as desired. Thorough clean-up is thus simplified.

My guess is that you're wasting a lot of good butter and getting comparatively poorer baked goods, as a result. Wherever possible, use lard in baking.

Storing it in a genuine stone butter churn, as described (by another) above, should do the trick. Shade, stone, a little cool water, and a good seal will work wonders at keeping unwelcome heat at bay.

Expand your repertoire. Pop one bag of Jiffy Pop Popcorn over a burner on your stove. (It's an active process, requiring good judgment, as is any truly human endeavor.) Simultaneously, heat up an entire quarter stick of butter. Pour the butter slowly onto the popcorn, while spinning the (stainless steel) bowl,…

That's why I prefer a natural stone dish and cover. There's nothing like massive and impermeable to discourage that darn cat.

Leave out just enough. If a quarter stick is too much for your rate of consumption, then leave out some smaller fraction. Problem solved.

FYI — As prospectively needed, store your butter in a covered dish, away from direct sunlight. The dish should be earthenware or stone, which moderates the internal temperature. That's how it was done in the farming community in which my mother was raised. (In those days, of course, it was more likely unpasteurized…