I've been using the Trader Joe's branded unsalted butter for spreading, cooking, and baking for several years. About the time they transitioned from the fat quarters ("west coast butter") to the more standard quarters, I noticed that the butter didn't get as soft at room temperature. It's harder to spread and it's more difficult to mix and cream with sugar. A little googling suggests that this is because cows are being fed more palm oil? Is that true? And regardless, is there a brand or style of butter that still gets properly soft at room temperature?