I agree with you, KatyE. The regular unsalted cooking butter here could gag a maggot, as my dad used to say!
There is a salted butter you can get at Migros that is not too bad. It's butter shaped like a cylinder and wrapped in light blue or light teal-colored foil. Have you tried that one?
The best butter I have ever had was in Iceland. That stuff was the bomb! I remember eating butter and apple sandwiches on their mountain bread - pure heaven!
Having said that, the Swiss know their stuff when it comes to double cream! Long live Gruyère! Do the people outside of Fribourg know of meringues and double cream?