What are they good for?
Next question: while my wife was in Ireland she fell in love with their butter. I find "Eurpeanstyle butter in the market at about 3x$ of regular butter. What makes it different? She insists it tastes more "buttery".
American milk is pasteurized, homogenized and whatevers. Basically we drink "dead" milk. Milk in the UK is processed differently. Sorry can't say for sure what it is, but it leaves the milk very rich and creamy. So rich it's actually yellow instead of white. We drank a bunch if it when we visited UK a few years ago. Couldn't get enough. Even went to a couple of tea houses where they serve clotted cream and scones. Oooooooooh....fond memories, that one.
Chime in, whomever knows more. My 2 cents is woefully inadequate.