I converted on this issue due to Ms. MillCreek. I used to always keep mine covered in the fridge due to concerns over spoilage. She did not like using cold butter and pointed out that her entire family had been using room-temperature butter for decades safely. I used a butter bell for a while, but the butter always ended up falling into the water. We now use a rectangular covered glass butter dish on the counter. I keep a pound in the fridge and usually have five pounds or so in the freezer kept in Ziploc freezer bags. When I get down to two pounds or so, I keep an eye out for sales and buy a couple more. I rotate the stock from the freezer to the fridge to the counter.
PS: I also take 40 mg. simvastatin every night. Interestingly enough though, my elevated cholesterol and high LDL is not due to diet, but a genetic quirk in the apolipoprotein B-100. When I was first diagnosed 23 years ago, I ate a AHA Type I diet (very low fat) for eight months to see if that would change my lipids, even though my internist said it probably would not. He was right. My lipids are not dependent on diet.
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