I think butter is left unrefrigerated.
It is not only more spreadable that way, but it has a better aroma, texture, and flavor.
Obviously, this advice does not apply to people who generally eat very little butter at table (on toast, bread, vegetables, pasta, etc.).
However, I only refrigerate butter in the height of summer.
The butter does not go off or become cheesy if you use it up within, let's say, 2/3 weeks of putting in the butter dish.