As I'm waiting for my butter to come to room temp (for EmilyC's Almond Thumbprint Cookies), I'm wondering: What are the real differences among all the butters I'm now seeing at my local coop? Cultured... Pasteurized... European style... And there were a few others that I can't even remember. I get the diff between salted and undated, but what's up with all these other designations? And should I be using different ones for different kinds of cooking and baking and eating? Thanks!