longshot NPCER ?: French Butter Dishes

[mominatrix]

OK, so we have one of these French Butter Dish thingies




which I like, because it keeps butter at room temp, so it melts nicely. Yadda yadda yadda.


But I'm having this issue where the butter is, in parts, blue.


Now, the dish is blue, and unlike the one in the demo photo above, it's more of a hippiedippie unglazed pottery, like this:







I know it's an odd question... but would you think the blue is butter going bad (mold) or blue from the coloring of the pot?

[Deleted]

I'd think it was the blue of the bowl if only because I routinely keep butter on the counter and have never seen it go bad.

And I don't mean leave the butter out sometimes. I mean it goes in the dish and then stays on the counter until someone eats it.

[msmerymac]

Pot. I have never seen butter mold. I would assume the fat just becomes rancid, but if it smells and tastes fine, you're good. FWIW, my grandmother used to keep salted butter in a dish in the cupboard so it was soft and none of us died.

[mominatrix]

thanks.

it was just odd, the blue butter!