I have been using Land O Lakes for baking for over 25 years. In recent years, the quality has gone downhill. The butter does not soften correctly and seems to spread too much which really impacts the cookie quality. I am not sure if they changed their recipe. At first, I thought perhaps it was user error but alas, I switched brands and the problem resolved itself.

Have used Land O Lakes butter for 30+ years, raised 5 kids on it but will unfortunately be changing brands. Thought we got a bad box from the store, bought both salted and unsalted to try but the awful flavor is there. Tastes like some sort of plastic or something now.

I have enjoyed Land O Lakes butter for seriously 50 years. I have never had issues with it being left out to soften up as I enjoy the melted taste on toast. I have been able to leave it at least a week outside the fridge. But within the last five months I have noticed mold growing on the butter after two days left out. Never had an issue before so I don't know what's changed. As you can see in the photo those dark spots are mold. It's not something that was dipped into the butter as this side has not been touched. So my question is what has happened to the butter that I can't leave it out like I used to? I live in air-conditioned house it's not hot here sorry I am mystified. Any help you can give me is appreciated and the cost of the butter for me it's not cheap. I've always loved Land O Lakes so I am looking forward to your email.

I have used Land O Lakes Butter for years, and would never buy any other brand, but here in the last several months myself and my entire family have noticed a change in the butter consistency. It is like there has been some sort of oil added, its consistency is super greasy. This is super disappointing because we use alot of butter. I have read other reviews of the same complaint. You really need to check into this. At this time I am searching for another butter, because quite honestly I can't eat the greasy mess that your butter turns into. Never did that in the past.

I have been using the Light Butter with salted sweet cream on the package for years in my baking business. I stocked up with 8 boxes for a large order recently and after taste-testing the batter, I was shocked. The batter tasted overly salty, despite following my secret recipe to a tee. I sampled a tiny spec of butter after noticing ‘salted sweet cream' was not on the package as it has been for years, and thought I must have bought the wrong kind (not sweet cream) and that was causing the off flavor. I guess either the ingredients changed or they stopped making the sweet cream version. Sadly, I have to find a new butter because my customers are not happy with the cookies since this discovery was made.

I have been a loyal LandOLakes salted stick butter for years! I use it to make butter cookies and frosting. I use It every day to fry eggs and butter toast. But is now different. The cookie dough consistency is different. Eggs fry different. And most obvious is that the stick no longer holds its square shape at room temperature. What have you done to the ingredients???

I just made and baked the same Christmas cookie I've been making for 50 years. When I creamed the butter and the sugar, it never really creams. This has never happened before. The dough was different. They didn't get as big as they usually do. They were harder. They usually melt in your mouth. Also, when i took them out to soften, never got as soft as I needed them after two hours on counter. What is going on??

After being wrapped in compostable wax paper for likely a century, I was greatly disappointed to see your wrapper was changed to a plastic coated alternative. Rather than going to my composter, we now have to throw it into the nonrecyclable, uncompostable plastic-filled trash can. Land-o-Lakes goes backward on sustainability and I'm more than disappointed.

For all of my 50 years of marriage, Land O Lakes was the only butter I would use. Over the past year I have seen decreased flavor, inability to soften, and increased separation when melting. I agree with some of the other comments that it even seems greasy, rather than creamy. I do not like the new Flavor Protect Wrapper - it is harder than the butter inside and almost seems waxy. I cannot find anything that explains exactly what it is. I have started experimenting with other brands and have found several that I like better.

I have noticed in recent months these changes: The butter crumbles or even shreds (!?) when you try to slice off a pat of butter from the stick. The butter flavor is less distinct, somehow diluted. It seems to lack the high fat texture it always had, as if air was whipped into it or maybe milk instead of cream....