For home cooks, butter won’t be used as quickly so salted keeps better. And you can keep it at room temperature longer. There’s not enough salt in it to ruin seasoning, IMO. 

I totally agree with this. Salted butter is perfect for the home cook. I hate food waste so it’s salted or nothing. I’ve never had something taste too salty because of using salted butter. I think some people a little afraid of salt too. Like you said, underseasoning is a big problem. Salt is a flavour-enhancer, not a…

If butter is salted then you can leave it out of the fridge, here in Ireland at least. Maybe it would just become liquid in hotter climates.

I’m confused. Here in Ireland, the go-to Kerrygold is salted. The salt is a preservative which means it doesn’t perish quickly and you can keep it at room temperature. As someone who hates food waste, salted all the way. And people talk of controlling the flavour. But Kerrygold is only lightly salted. It’s barely…