i usually categorize my butters according to flavor profile, cooked texture and butter vs milk fat yield because usually these are the most imprtant factor.

In terns of flavor (the milkiness pungency)

Anchor > Lurpak > SCS > President

cooked texture (creaminess, thickness, saturation)

SCS > lurpak > President > Anchor

Melted butter yield (which has least solid milky clumps)

Anchor > President > Lurpak > SCS

Occasionally, i get rare butter from friends as gift when they come visit, so there are others that i keep like Double Devon and Beppino. But i don't really include them as they are not consistently available.

Brands that i absolutely stay away from(all range, not limited to butter) Emborg.

Lastly, special mention that is pretty yummy for spreads Lescure, for breads like dinner rolls or soft and usually served warm type of bread/buns. Rarely use this for cooking.