The last butter I bought is pretty easy to spread cold, I don’t know why, it’s unusual but it tastes proper butter, it is allegedly proper butter… It’s a little but important difference, it’s still not super soft, it’s butter but our bread is dense. Mine is soft but I don’t actually care about spreading, a slice works for me. It’s still nice if the butter is a tad softer.
But I don’t see the problem and margarine is crap so of course we buy butter. We keep a little bit in the butter container so it’s soft and the rest of the 250g brick (sometimes 100g but the big ones are more common and usually they go on sale) in the fridge so everything is well. It would spoil if we didn’t refridgerate most of it but we eat it in moderation.