Just to be clear in my comments:
I was referring to Organic Valley’s CULTURED Butter, which is different than their regular butter. I agree the regular butter doesn’t hold a candle to Kerigold. However, cultured butter is different from regular butter in that it is made from a cultured (soured) cream.
Foil vs. waxed paper is an old debate in the dairy world. I lived in the Netherlands, so I am familiar with all the discussion. The consensus there was that waxed paper wrapping inside a cardbox box is equal to foil wrapping. It is exposure to light that causes butter to lose its freshness.